Shang Kimchi (Summer, or Raw, Kimchi)

Shang Kimchi (Summer, or Raw, Kimchi) Photo: Karry Hosford


  • 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.

    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)

Nutritional Information

Calories per serving: 19
Caloriesfromfat per serving: 47%
Fat per serving: 1g
Saturated fat per serving: 0.2g
Monounsaturated fat per serving: 0.4g
Polyunsaturated fat per serving: 0.4g
Protein per serving: 0.9g
Carbohydrate per serving: 2.5g
Fiber per serving: 1.9g
Cholesterol per serving: 0.0mg
Iron per serving: 0.3mg
Sodium per serving: 302mg
Calcium per serving: 51mg