Instant Cabbage Kimchi
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This recipe makes 32 1/4 cup servings
Nutritional Info |
|
|---|---|
| Per 1/4 cup: about | - |
| cal | 1717 cal |
| pro | 1 g1g pro |
| total fat | 00 total fat |
| sat. fat | 00 sat. fat |
| carb | 3 g3g carb |
| fibre | 1 g1g fibre |
| chol | 1 mg1mg chol |
| sodium | 623 mg623mg sodium |
| potassium | 117 mg117mg potassium |
| % RDI: | - |
| calcium | 33 calcium |
| iron | 22 iron |
| vit A | 44 vit A |
| vit C | 2222 vit C |
| folate | 1212 folate |
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 napa cabbage 1 head napa cabbage
- 1/4 cup Korean fine sea salt 1/4 cup Korean fine sea salt
- 1 cup cold water 1 cup cold water
- Vegetables:
- 3 cups diagonally sliced mini cucumbers 3 cups diagonally sliced mini cucumbers
- 1/2 cup thinly sliced onion 1/2 cup thinly sliced onion
- 1/3 cup diagonally sliced carrot 1/3 cup diagonally sliced carrot
- 2 tbsp Korean coarse red pepper powder 2 tbsp Korean coarse red pepper powder
- 2 tbsp granulated sugar 2 tbsp granulated sugar
- 2 tsp Korean fine sea salt 2 tsp Korean fine sea salt
- Spice Mixture:
- 2 long red hot peppers , chopped2 long red hot peppers, chopped
- 1 Thai chili pepper , chopped1 Thai chili pepper, chopped
- 3 tbsp chopped garlic 3 tbsp chopped garlic
- 2 tsp chopped fresh ginger 2 tsp chopped fresh ginger
- 4 tsp rice vinegar 4 tsp rice vinegar or white vinegar
- 1 tbsp fish sauce 1 tbsp fish sauce
- 1-1/2 tsp minced salted shrimp 1-1/2 tsp minced salted shrimp
- 4 green onions 4 green onions
- 1 tbsp toasted sesame seeds 1 tbsp toasted 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.
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
- Keywords : Spring; Korean; Sides; Cabbage; Cucumbers; Onions; Carrots; Refrigerate/Chill; 100 calories;
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