Kimchi-Style Cabbage

Kimchi-Style Cabbage Recipe
Photo: Randy Mayor; Styling: Jan Gautro
Often fermented and aged (sometimes for months), kimchi is a spicy Korean condiment. It's traditionally served with steamed white rice and pairs well with stir-fries.

Yield:

32 servings (serving size: about 1 1/2 ounces)

Recipe from

Cooking Light

Nutritional Information

Calories 16
Caloriesfromfat 0.0 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.5 g
Carbohydrate 3.4 g
Fiber 0.8 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 179 mg
Calcium 35 mg

Ingredients

1/2 cup kosher salt, divided
2 3/4 pounds napa (Chinese) cabbage, quartered lengthwise
2 cups thinly sliced green onions (about 2 bunches)
2 cups finely grated peeled daikon radish (about 1 medium)
1 1/2 cups water
1/2 cup rice vinegar
2 tablespoons sugar
2 tablespoons minced fresh garlic
1 1/2 tablespoons grated peeled fresh ginger
3 tablespoons sambal oelek (ground fresh chile paste)

Preparation

1. Reserve 1/2 teaspoon salt; set aside. Place cabbage in a large bowl; sprinkle remaining salt over cabbage, sprinkling between leaves. Weigh down cabbage with a smaller bowl filled with cans. Let stand at room temperature for 2 hours; drain. Rinse cabbage thoroughly under cold water; drain. Remove cabbage leaves from core; discard core.

2. Combine reserved 1/2 teaspoon salt, onions, and remaining ingredients in a medium bowl. Spread radish mixture onto cabbage leaves; arrange leaves in layers in a 1-quart airtight container, pressing leaves to compress mixture. Top leaves with any remaining radish mixture. Cover and refrigerate 1 week. Store in an airtight container in refrigerator up to 2 weeks.

Mark Scarbrough,

Cooking Light

August 2008
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