 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 32 |
|
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. Ingredients:
1/2 cup kosher salt, divided |
2 3/4 pounds napa (chinese) cabbage, quartered lengthwise |
2 cups thinly sliced green onions (about 2 bunches) |
2 cups finely grated peeled daikon radish (about 1 medium) |
1 1/2 cups water |
1/2 cup rice vinegar |
2 tablespoons sugar |
2 tablespoons minced fresh garlic |
1 1/2 tablespoons grated peeled fresh ginger |
3 tablespoons sambal oelek (ground fresh chile paste) |
Directions:
1. 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.
2. 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.
|
|