Yes, I’m talking about that delicious wonder, cold spicy Korean cabbage salad. Yum.
I know that people make it in enormous quantities, and with elaborate techniques, so I’ve always just happily partaken in what I could get in restaurants. But I recently found a very simple recipe for it: cabbage+salt+time, +ginger+garlic+chiles (in large quantities). It’s much nicer than I ever thought I could make ! (Ask me for elaboration if you’re curious).
But on the Net I keep finding recipes involving layering (v. complicated), various ingredients I’ve never heard of, and radishes, which I can only assume aren’t the little red ones we’re accustomed to. I’ve seen long, fat, white, carrot-like things in a Sri Lankan shop called ‘radishes,’ is that what they’re referring to?
If you can’t offer advice, can you at least reassure me that I’m not some kind of cabbage-eating freak? I feel like kimchee isn’t yet as mainstream as I would like it to be …