Save this Serious EatsSee original recipe on www.seriouseats.com

White Wrapped Kimchi With Persimmon And Dates From 'The Kimchi Cookbook'

advertise
White Wrapped Kimchi With Persimmon And Dates From 'The Kimchi Cookbook'

Ingredients

  • 4 cups mushroom broth, soaked
  • mushrooms reserved
  • brine
  • 1 large head (3 to 3 1/2 pounds) napa cabbage, halved lengthwise
  • 8 cups water
  • 1/2 cup kosher salt
  • seasoning paste
  • 1 asian pear, peeled, cored, and coarsely chopped
  • 2 tablespoons minced garlic
  • 2 tablespoons peeled, finely grated fresh ginger
  • 2 tablespoons salted shrimp
  • 2 tablespoons brine from salted shrimp
  • 2 tablespoons anchovy sauce
  • 6 ounces daikon radish (1/3 medium radish),
  • julienned into 2-inch strips
  • 2 medium fuyu persimmons, peeled and quartered
  • 6 raw peeled chestnuts (or water chestnuts),
  • thinly sliced
  • 2 tablespoons pine nuts
  • 3 ounces korean chives or 1/2 bunch european chives, cut into 2-inch pieces (about 1/4 cup)
  • 20 flat-leaf parsley stems, cut into 2-inch pieces (about 1/3 cup)
  • 10 korean dates, pitted and thinly sliced, or 1/4 cup golden raisins
  • 2 teaspoons chile pepper threads, for garnish (optional)
advertise

Also Try

Social Stats

0Rating
0-5
6Pinterest
Pins
8Facebook
Shares
14Tweets
0StumbleUpon
Views

Recipe Stats

Published 2014-09-09 12:34:52 (2 years ago).

0 people like this recipe.


Share Recipe

Link

Follow Us


Search Tips
OK
×