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Shang Kimchi (Summer, or Raw, Kimchi)

Photo: Karry Hosford
Yield 4 cups (serving size: 1/4 cup)
You can buy kimchi from an Asian market or make your own. Most kimchi is fermented for days or weeks to develop a pungent flavor. Although this recipe skips the fermentation step, it tastes authentic.

Ingredients

  • 14 cups coarsely chopped napa cabbage (about 2 pounds)
  • 3 tablespoons kosher salt
  • 1 tablespoon sesame seeds, toasted
  • 2 1/2 tablespoons sambal oelek or Thai chile paste
  • 2 tablespoons minced fresh garlic
  • 2 teaspoons dark sesame oil

Nutrition Information

  • calories 19
  • caloriesfromfat 47 %
  • fat 1 g
  • satfat 0.2 g
  • monofat 0.4 g
  • polyfat 0.4 g
  • protein 0.9 g
  • carbohydrate 2.5 g
  • fiber 1.9 g
  • cholesterol 0.0 mg
  • iron 0.3 mg
  • sodium 302 mg
  • calcium 51 mg

How to Make It

  1. Place cabbage and salt in a large bowl, tossing gently to combine. Weigh down cabbage with another bowl. Let stand at room temperature 3 hours, tossing occasionally. Drain and rinse with cold water. Drain and squeeze dry.

  2. Combine cabbage, sesame seeds, and remaining ingredients. Cover and refrigerate at least 4 hours before serving.