• Eddie

Kips Bay Refrigerator Kimchi

Ever notice that the lines are always longer at the Korean taco trucks than the regular Mexican taco trucks? There’s one reason for that: The Korean ones are topped with kimchi, a spicy fermented cabbage condiment that sounds gross but tastes amazing . Just ask a Korean person (or a food-truck foodie).

The traditional way to make it is to bury it underground, but I live in New York so I don’t have a yard or the desire to look like a serial killer. This is the fastest, least stinky way to make kimchi—it only needs an overnight in the fridge to magically ferment. I used to sell it out of my kitchen for $15 per quart, but now you can get it for free.


1 lb. Napa cabbage, 1/2” slices

½ lb. Daikon radish, peeled and sliced razor thin with a vegetable peeler

¼ C kosher salt

1 thumb-size piece of ginger (my thumb is huge, so figure your thumb plus some), minced

6 cloves garlic, minced

1 bunch scallions, washed well and sliced thin (use the green parts too)

2 t sugar

½ C rice vinegar

Zest of 1 lime

2 T Sriracha


  1. Fill your biggest pot with water and boil. Sterilize a quart sized Mason/Bell jar in the boiling water for 10 minutes. Set aside

  2. Put the daikon and cabbage in your biggest pasta strainer. Add the salt and squeeze it in while mixing well. You want to squeeze the salt in to get the water out of the vegetables. Cover with a towel, then the pot lid and put a towel or bowl under to catch the water. Leave until wilted (Approx. 2hrs)

  3. In a large mixing bowl, whisk together the ginger, garlic, sugar, vinegar, scallions, lime zest and Sriracha.

  4. Fill a bowl with water and dip the wilted cabbage and radish in to remove the salt. Do this 3 times, changing the water each time. Squeeze the excess water out of the cabbage with your (obviously clean) hands.

  5. Add the cabbage and daikon to the spicy mixture. Mix well

  6. Fill your jar with the kimchi mixture. Cram it in as tightly as possible so the liquid rises to the top of the kimchi.

  7. Seal the jar. Refrigerate overnight. Now you have kimchi. Remember, it will get spicier and tastier each day that passes.

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© 2018 Eddie McNamara