Kim chee is a kind of Korean sauerkraut flavored with chile peppers. It ranges from spicy to hot as hell and is absolutely delicious. You can buy it in jars in good grocery stores and Korean markets, but the homemade kind is more traditional, easy to make, and very tasty. It is served as a side dish at most Korean main meals.

SERVINGS

Makes 2 quarts

INGREDIENTS

1 head Chinese cabbage, cored and shredded

1 bunch scallions (white and green parts), chopped

1 cup grated carrots

1/2 cup grated daikon radish

3 garlic cloves, minced

1 teaspoon cayenne

2 tablespoons kosher salt

1 tablespoon grated fresh ginger

Unseasoned rice vinegar, as needed

PREPARATION

1.    Place everything except the vinegar in a strong bowl (I used a wooden bowl but a strong stoneware bowl would work). Using a wooden mallet, meat tenderizer, or the blunt handle of a large cleaver, pound everything together until cabbage is mashed and its juices are flowing.

2.    Place the mixture in quart-size Mason jars—you’ll probably need two. Use the mallet to press the mixture firmly into the jars until the juices cover the mixture and the top of the kim chee is about 3/4 inch below the lid. If you don’t have enough liquid, either add more pressed-out cabbage juice or top with rice vinegar or water. Lightly screw down the lids just until they resist. Allow the jars to sit on the counter at room temperature for 3 days, then refrigerate. Use within 2 weeks.