Shang Kimchi (Summer, or Raw, Kimchi)
Photo: Karry Hosford
Ingredients
- 14 cupscoarsely chopped napa cabbage (about 2 pounds)
- 3 tablespoonskosher salt
- 1 tablespoonsesame seeds, toasted
- 2 1/2 tablespoonssambal oelek or Thai chile paste
- 2 tablespoonsminced fresh garlic
- 2 teaspoonsdark sesame oil
Preparation
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.
Print
- Yield: 4 cups (serving size: 1/4 cup)
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
Nutritional Information
| Calories per serving: | 19 |
|---|---|
| Calories 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 |
| Carbohydrates 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 |
This Recipe Is
Cooking Light
