RECIPE
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.
Yield
4 cups (serving size: 1/4 cup)
Ingredients
14 cups coarsely chopped napa cabbage (about 2 pounds)
3 tablespoons kosher salt
1 tablespoon sesame seeds, toasted
2 1/2 tablespoons sambal oelek or Thai chile paste
2 tablespoons minced fresh garlic
2 teaspoons dark 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.
Nutritional Information
Calories:19 (47% from fat)
Fat:1g (sat 0.2g,mono 0.4g,poly 0.4g)
Protein:0.9g
Carbohydrate:2.5g
Fiber:1.9g
Cholesterol:0.0mg
Iron:0.3mg
Sodium:302mg
Calcium:51mg
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