Shang Kimchi (Summer, or Raw, Kimchi)

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.

This recipe goes with Pork and Kimchi Dumplings

Yield: 4 cups (serving size: 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

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

  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.
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