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Step 2Chop the vegetables
Chop the cabbage into roughly 1-inch slices across.
The daikon will wind up in rectangular slices about 1/4 inch thick by 1 to 1 1/2 inch long by 1/2 to 1 inch wide, as shown below (although there are other ways to do it also and the main point is getting it into bite sized pieces that are thin enough to ferment well but not so thin as to disappear into the dish).
Carrots can be julienned, but I prefer to shave them into very thin slices on the bias, using a Benri-na Japanese mandoline. Again, the point is to end up with bite-sized carrots thin enough to ferment and soften well.
I show the cutting of scallions on the bias in the same frame with the shaven carrots, but the scallions will be in the spice paste mix, although kimchee is, contrary to what everyone always told me, very forgiving, and if you decide to add scallions to the main vegetable brine instead of the spice paste, it doesn't seem to hurt anything in my experience.
The daikon will wind up in rectangular slices about 1/4 inch thick by 1 to 1 1/2 inch long by 1/2 to 1 inch wide, as shown below (although there are other ways to do it also and the main point is getting it into bite sized pieces that are thin enough to ferment well but not so thin as to disappear into the dish).
Carrots can be julienned, but I prefer to shave them into very thin slices on the bias, using a Benri-na Japanese mandoline. Again, the point is to end up with bite-sized carrots thin enough to ferment and soften well.
I show the cutting of scallions on the bias in the same frame with the shaven carrots, but the scallions will be in the spice paste mix, although kimchee is, contrary to what everyone always told me, very forgiving, and if you decide to add scallions to the main vegetable brine instead of the spice paste, it doesn't seem to hurt anything in my experience.
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