Shang Kimchi (Summer, or Raw, Kimchi)

Shang Kimchi (Summer, or Raw, Kimchi) Recipe
Photo: Karry Hosford
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.

Yield:

4 cups (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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

March 2003
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