KIMCHI WITH NAPA CABBAGE

 

  • Cooking Time: 12-24 hours
  • Servings: varies
  • Preparation Time: 15 min

Ingredients

  • 2 lbs. Napa Cabbage 1 kilo Napa Cabbage
  • ½ cup kosher salt 113 grams kosher salt
  • ½ lb. chopped radish 227 grams chopped radish
  • 1 tbsp. minced ginger 12 grams minced ginger
  • 1 ½ tsp. sugar 6 grams sugar
  • ¼ cup fish sauce 60 mL fish sauce
  • 3 tbsp. chili powder 14 grams chili powder
  • 4 medium scallions 4 medium scallions
  • Optional:
  • 2 tsp. small salted shrimp 9 grams small salted shrimp

Directions

  • Chop cabbage in half lengthwise, then into bite sized pieces. Place in a large bowl, sprinkle with salt, toss until coated. Add enough cold water to just cover. Let sit 12-24 hours. Drain cabbage and rinse. Squeeze excess liquid, transfer to medium bowl. Mix in remaining ingredients and add to cabbage. Let sit in a cool dark place 24 hours, then open to de-gas, reseal, & refrigerate.

Notes

Try stuffing a hollowed cucumber with this for a tasty treat!

Categories: Asian  Misc. Condiment 
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