Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Most kimchi is fermented for days or weeks. Although this recipes skips fermentation, it tastes authentic. Save some for the Pork and Kimchi Dumplings.
Ingredients[]
- 14 cups coarsely chopped napa cabbage (about 2 pounds)
- 3 tablespoons kosher salt
- 2 1/2 tablespoons sambal oelek or Thai chile paste
- 2 tablespoons minced fresh garlic
- 1 tablespoon sesame seeds, toasted
- 2 teaspoons dark sesame oil
Directions[]
- Place cabbage and salt in a bowl; toss gently to combine.
- Weigh down cabbage with another bowl.
- Let stand at room temperature 3 hours; toss occasionally.
- Drain; rinse with cold water.
- Drain; squeeze dry.
- Combine cabbage. sambal oelek , and remaining ingredients.
- Cover and refrigerate at least 4 hours.
Yield: 4 cups (serving size: 1/4 cup)