Author Notes
Easy Kimchi: a Korean side dish of scallions, radishes, ginger, carrots & cabbage, seasoned w/chili, garlic, fish sauce, kelp powder, & salted shrimp. —Holly
Ingredients
- For The Kimchi:
-
5 tablespoons
sea salt (heaping tablespoons)
-
1/2
head Napa cabbage
-
1 tablespoon
Asian red chili powder
-
1 tablespoon
crushed chili flakes
-
3
garlic cloves, minced
-
3 tablespoons
Korean fish sauce (or Thai fish sauce if you can't find Korean)
-
1 tablespoon
sugar
-
1 tablespoon
apple juice
-
5
green onions, chopped
- For Serving The Kimchi:
-
3 tablespoons
rice vinegar (more for garnish)
-
sesame oil
-
sesame seeds
Directions
-
Add 3 heaping tablespoons salt to 3-4 quarts of cold water and stir to dissolve.
-
Rinse the cabbage, and be careful to keep the leaves attached to the stem.
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Sprinkle generous amounts of salt (about 2 tablespoons) between the leaves of the cabbage, gently working the salt in between each layer of leaves.
-
Soak the salted cabbage in the salt water for 6 hours, turning the cabbage every 2 hours. Place a heavy bowl on the cabbage to keep it completely submerged.
-
After soaking, rinse the cabbage to remove the salt.
-
Mix the seasoning ingredients in a bowl. Place generous amounts of the seasoning mix towards the base of the leaf and spread out towards the tip. Make sure all of the cabbage is covered.
-
Pick up the cabbage and hold together all but the two outer leaves. Fold the inner leaves in half towards the center, then wrap the outer leaves around the bunch.
-
Place in a bag or container and store in the fridge.
-
When ready to use, chop cabbage and place in a small bowl. Add some of the sauce from the original Kimchi mixture. Sprinkle some rice vinegar, a few drops of sesame oil, and some sesame seeds.
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