re: Kimchi

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Recipe: Napa cabbage kimchi (aka Paechu kimchi) Momofuku Makes 1 to 1½ quarts Kimchi is a fermented pickle, like sauerkraut, and the fermentation process is key to its flavor. It's elemental in Korean food and in Momofuku food, and you can make it with almost anything. In northern Virginia, where I grew up, my mom and my grandmother made it with blue crabs (which was totally gross, in case you're wondering). But some kind of seafood is often added to kimchi to help kick-start the fermentation process. Raw oysters are common as are squid, shrimp, or yellow croaker. We use the jarred salted shrimp that look like krill and have a strong but still appealing and sweet shrimp aroma. A little goes a long way, and a 500-gram jar will last even an avid kimchi maker a while, so take the time and hunt one down. The amount of salt in kimchi stops almost every kind of food-borne nastiness from working except for lactic acid bacteria, and once that bacteria starts to produce lactic acid, the pH of the whole thing drops, and nothing grows that's going to cause spoilage. My friend Dave Arnold, The Smartest Person Alive and a food-science genius, explained that to me, and he also says that using sea salt or any naturally evaporated salt will help the pickles keep and stay firmer longer because of the trace amounts of impurities you can't taste, like magnesium and calcium. At Momofuku, we make three types of kimchi: Napa cabbage (paechu), radish (from long white Korean radishes or, failing that, Japanese daikon), and Kirby cucumber (oi). Our recipe has changed some since I learned it from my mom, who learned it from her mom. I add more sugar than they would. We let the fermentation happen in the refrigerator instead of starting the kimchi at room temperature and then moving it into the fridge when it starts to get funky. At the restaurant, we let the kimchi ferment for only a couple of weeks, instead of allowing it to get really stinky and soft. There's a point, after about two weeks, where the bacteria that are fermenting the kimchi start producing CO2 and the kimchi takes on a prickly mouthfeel, like the feeling of letting the bubbles in a soft drink pop on your tongue. It's right around then that I like it best. INGREDIENTS 1 small to medium head Napa cabbage, discolored or loose outer leaves discarded 2 tablespoons kosher or coarse sea salt 1/2 cup plus 2 tablespoons sugar 20 garlic cloves, minced 20 slices peeled fresh ginger, minced 1/2 cup kochukaru (Korean chile powder) 1/4 cup fish sauce 1/4 cup usukuchi (light soy sauce) 2 teaspoons jarred salted shrimp 1/2 cup 1-inch pieces scallions (greens and whites) 1/2 cup julienned carrots DIRECTIONS Cut the cabbage lengthwise in half, then cut the halves crosswise into 1-inch-wide pieces. Toss the cabbage with the salt and 2 tablespoons of the sugar in a bowl. Let sit overnight in the refrigerator. Combine the garlic, ginger, kochukaru, fish sauce, soy sauce, shrimp, and remaining ½ cup sugar in a large bowl. If it is very thick, add water 1/3 cup at a time until the brine is just thicker than a creamy salad dressing but no longer a sludge. Stir in the scallions and carrots. Drain the cabbage and add it to the brine. Cover and refrigerate. Though the kimchi will be tasty after 24 hours, it will be better in a week and at its prime in 2 weeks. It will still be good for another couple weeks after that, though it will grow stronger and funkier.

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