Shang Kimchi (Summer, or Raw, Kimchi) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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 |
Directions:
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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