Truckee & North Lake Tahoe's Independent Newspaper | Tahoe News | Tahoe Music | Tahoe Events

Quick Bites: Creating Kimchi

Reads 1332 Comments 0 Printer-friendly versionprint Send by emailemail

By ANDREW SHIMER  |  Moonshine Ink

Pyeongchang, South Korea is host to the upcoming Winter Olympics, and to honor the country’s heritage we are featuring a recipe for their national dish — kimchi. The popularity of the fermented vegetable dish is increasing in the United States, but our consumption is still no match to the 40 pounds of kimchi consumed by the average Korean in a year. Here, Chef Andrew Shimer of Christy Hill shares with us his take on the probiotic dish they are currently serving with pork belly and spaghetti squash at the Tahoe City restaurant. ~ Ally Gravina/Moonshine Ink

Kimchi (4 quarts)


1 head Napa cabbage

1/2 bunch scallions

2 cups grated carrots

1 1/2 cups grated daikon

2 inch piece of galangal

2 inch piece of ginger

1/2 cup Korean chili powder

2 Tbsp pink peppercorns

2 Tbsp sumac

2 Tbsp fish sauce

2 Tbsp garlic

2 Tbsp soy sauce


Prepare a medium bowl of salted water, or “brine.” Cut cabbage in quarters and submerge in brine for two days.

Grind all spices, galangal, garlic, ginger, soy and fish sauce, and 1 cup of brine in blender until a paste is formed. Remove cabbage from brine and cut in strips; reserve extra brine. Mix cabbage, carrots, daikon, and scallions; coat with paste, then cover with brine. Transfer to an air-tight container, cover with lid, and allow to ferment at 70 to 75 degrees for at least a week. Taste everyday.

By creating and using an account on Moonshine Ink, you are agreeing to our user terms and submissions policy. Read the complete terms and policy.

Don't Miss the Next Edition

Edition First-Round Deadline Drop-Dead Deadline
Feb. 14 to March 13 Jan. 25 Feb. 1
March 14 to April 10 Feb. 22 March 1

About Soul Kitchen

Soul Kitchen dishes out one-of-a-kind recipes from Tahoe locals. Read about Tahoe Truckee’s local food culture, get a roundup review of local venues, catch a new recipe, and find out what's in season.

Subscribe to the feed

Latest Tweets @moonshineink

  • Tomorrow is YOUR day to get out and share your opinion by casting your vote. We've just added a bevy of impassioned… 2 months 1 week ago
  • As you look forward to voting one week from today, November 6, remember we've got candidate interview videos to hel… 2 months 2 weeks ago

Look for the latest Moonshine Ink issue on newsstands now.

Look for the latest issue in newsstands now.

Or subscribe and enjoy it hot off the press in your mailbox.

January 10, 2019