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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.

Mark Scarbrough
Recipe by Cooking Light August 2008

Gallery

Randy Mayor; Styling: Jan Gautro

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

16 calories; calories from fat 0%; fat 0g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 0.5g; carbohydrates 3.4g; fiber 0.8g; cholesterol 0mg; iron 0.1mg; sodium 179mg; calcium 35mg.
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