Instant Cabbage Kimchi
This recipe makes 32 1/4 cup servings
Nutritional Info |
|
|---|---|
| Per 1/4 cup: about | - |
| cal | 17 |
| pro | 1 g |
| total fat | 0 |
| sat. fat | 0 |
| carb | 3 g |
| fibre | 1 g |
| chol | 1 mg |
| sodium | 623 mg |
| potassium | 117 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 2 |
| vit A | 4 |
| vit C | 22 |
| folate | 12 |
- Portion size: 8 cups
This “instant” kimchi does not require fermentation and can be enjoyed immediately or within a few hours of making. Long cabbage or a thin napa cabbage is ideal for the quick salting process.
Ingredients
- 1 head 1headnapa cabbage
- 1/4 cup 1/4cupKorean fine sea saltKorean fine sea salt
- 1 cup 1cupcold water
- Vegetables:
- 3 cups 3cupsdiagonally sliced mini cucumbersmini cucumbers
- 1/2 cup 1/2cupthinly sliced onion
- 1/3 cup 1/3cupdiagonally sliced carrot
- 2 tbsp 2tbspKorean coarse red pepper powderKorean coarse red pepper powder
- 2 tbsp 2tbspgranulated sugar
- 2 tsp 2tspKorean fine sea saltKorean fine sea salt
- Spice Mixture:
- 2 2long red hot peppersred hot peppers, chopped
- 1 1Thai chili pepper, chopped
- 3 tbsp 3tbspchopped garlic
- 2 tsp 2tspchopped fresh ginger
- 4 tsp 4tsprice vinegar or white vinegar
- 1 tbsp 1tbspfish sauce
- 1-1/2 tsp 1-1/2tspminced salted shrimpsalted shrimp
- 4 4green oniongreen onions
- 1 tbsp 1tbsptoasted sesame seeds
Preparation
Pull off and discard outer green leaves of cabbage; separate remaining leaves from root. Halve leaves lengthwise; cut diagonally into 1-inch (2.5 cm) wide strips.
In large wide bowl, layer one-quarter of the leaves, 1 tbsp of the salt and 2 tbsp of the water. Repeat layers 3 times. Sprinkle with remaining water. Let stand until leaves are softened, at least 1 hour, turning over every 20 minutes.
Drain and immerse in cold water; repeat once. Drain in colander for 15 minutes. Return to bowl.
Vegetables: Add cucumbers, onion and carrot to cabbage; sprinkle with red pepper powder, sugar and salt. Set aside.
Spice Mixture: In food processor, process together long red hot peppers, Thai chili pepper, garlic and ginger until smooth, about 20 seconds; add to vegetable mixture.
With wooden spoon or wearing rubber gloves, mix well. Stir in vinegar, fish sauce and shrimp.
Halve green onions lengthwise; diagonally cut into 1-inch (2.5 cm) pieces. Sprinkle over cabbage mixture along with sesame seeds; mix well. Cover and refrigerate for at least 3 hours or for up to 5 days.
Source : Canadian Living Magazine: April 2011
