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Kimchi

Explore 4 recipes and more

Napa Cabbage Kimchi

Ingredients
  • 1 small to medium head napa cabbage, halved crosswise, halves sliced lengthwise into 1-inch-thick pieces
  • 1/2 cup plus 2 tablespoons sugar
  • 2 tablespoons coarse salt
  • 20 cloves garlic, peeled
  • 20 slices peeled ginger
  • 1/2 cup Korean chile powder
  • 1/4 cup fish sauce
  • 1/4 cup soy sauce
  • 2 teaspoons salted shrimp
  • 1/2 cup (1-inch) scallion pieces
  • 1/2 cup julienned carrot pieces
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Napa Cabbage Kimchi

Ingredients
  • 1 small to medium head Napa cabbage, discolored or loose outer leaves discarded
  • 2 tablespoons coarse salt
  • 1/2 cup plus 2 tablespoons sugar
  • 20 cloves garlic, minced
  • 20 slices peeled fresh ginger, minced
  • 1/2 cup kochukaru (Korean chile powder)
  • 1/4 cup fish sauce
  • 1/2 cup usukuchi (light soy sauce)
  • 2 teaspoons jarred salted shrimp
  • 1/2 cup (1-inch) scallion pieces
  • 1/2 cup julienned carrots
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Kimchi Stew with Chicken and Tofu

Ingredients
  • 3 3/4 cups homemade or low-sodium store-bought chicken stock
  • 2 1/2 cups water
  • 2 bone-in, skinless chicken thighs, excess fat trimmed
  • 1 tablespoon minced garlic
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon minced anchovy fillets
  • 1/4 teaspoon coarse salt
  • 2 jars (16 ounces each) kimchi, drained, 1/2 cup liquid reserved
  • 16 ounces silken tofu
  • 3 scallions, white and pale-green parts only, thinly sliced diagonally
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Brussels Sprouts with Kimchi Puree and Bacon

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