This was actually really good and although it wasn't 100% authentic, I still enjoyed it and I like that it could be made in a few hours instead of days. Don't skimp on the amount of cabbage because it does wilt considerably.
Shang Kimchi (Summer, or Raw, Kimchi)
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.
This recipe goes with Pork and Kimchi Dumplings
More From Cooking Light
- Calories: 19
- Calories from fat: 47%
- Fat: 1g
- Saturated fat: 0.2g
- Monounsaturated fat: 0.4g
- Polyunsaturated fat: 0.4g
- Protein: 0.9g
- Carbohydrate: 2.5g
- Fiber: 1.9g
- Cholesterol: 0.0mg
- Iron: 0.3mg
- Sodium: 302mg
- Calcium: 51mg
- 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
- 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.
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