After Tribune reporter Glen Warchol wrote about the benefits of Korean kimchi in the Fit & Healthy section of The Tribune, reader Bob McCune requested Vanessa Chang’s recipe for the nutritious Korean condiment. Today we’re running two of Chang’s recipes.
Requests • Debra Barlow would like recipes for the marinara sauce and the house salad dressing from the now-closed Spaghetti Mama’s.
Shirley Olsen is hoping to get the recipe for wor wonton soup that is served at David’s Kitchen.
Tina Honsvick is hoping to get the recipe for the fluffy breadsticks from Gabor Brothers Main Street Grill in Layton. They are sprinkled with garlic butter and parmesan cheese.
Jeff Richman is looking for the chile verde recipe from the Fiesta Mexicana in Ogden.
More • To read the Tribune’s story about the benefits of Korean kimchi, see bit.ly/wmYAr0.
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Quick Napa cabbage kimchi
1/4 cup scoarse sea salt
1 cup water
2 Napa cabbages, rinsed and cut crosswise into 2-inch pieces
1 medium daikon radish, cut in half lengthwise and into 1/2-inch pieces
4 greens onions, cut into 1-inch lengths
7 garlic cloves, peeled and minced
2 tablespoons grated fresh ginger
2 tablespoons Korean chile powder (see note)
2 tablespoons fish sauce
Dissolve the salt in the water. In a large bowl, place the cabbage and daikon and pour the salt water over them. Let them sit, un-refrigerated, overnight.
The next day, drain the vegetables, reserving the salt water. Return the vegetables to the bowl. Add the green onions, garlic, ginger, chile powder, fish sauce and mix well. Pack the mixture into a 1-gallon glass jar. Slowly pour the reserved salt water over the vegetables. Leave some space at the top; it will expand. Tightly close the jar.
Let the jar sit in a cool, dark space for 2 to 3 days. Refrigerate after opening. The kimchi will keep, refrigerated, for a couple of weeks.
Note • Korean chile powder can be found at well-stocked Asian grocers.
Makes • 1 gallon jar
Source • Vanessa Chang
10 pickling cucumbers
1⁄3 cup table salt
4 1⁄3 cups water, divided
6 cloves garlic, minced
1/2 onion, diced
1/2 bunch buchu (Korean leeks), cut into 1/2-inch pieces (see note)
5 green onions, cut into 1/2-inch pieces
1/4 cup Korean chile powder (see Note)
1 tablespoon coarse sea salt
1 teaspoon sugar
Cut the cucumbers lengthwise into quarters and place in a large bowl. Dissolve the table salt in 4 cups of water and pour over the cucumbers. Let the cucumbers soak, about 20 minutes.
In another large bowl, combine the garlic, onion, Korean leeks, green onions, chile powder and sea salt. Remove the cucumbers from the brine and rinse. Pat dry. Add the cucumbers to the spicy mixture and combine until the cucumbers are well-coated. Stuff the cucumbers into a 1/2-gallon glass jar, pressing firmly until filled.
Dissolve the sugar in the remaining 1⁄3 cup water and pour over the cucumbers. Cover tightly. Let sit in a cool, dark place for 2 to 3 days. The cucumbers should be sour and absorb the flavors. Refrigerate after opening. They will keep in the refrigerator for up to two weeks.
Note • This kimchi is like a salad; it can accompany all meats. Korean leeks and Korean chile powder can be found at well-stocked Asian grocers.
Makes • 1/2 gallon
Source • Vanessa Chang