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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
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
- 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.
- 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.
- This recipe was entered in the contest for Your Best Recipe with Sesame