Quick Kimchi
Prep: 20 minutes plus standing and chilling
Serves: 16
6 cups chopped napa cabbage (about 1 pound)
3 tablespoons sea salt
2 garlic cloves, minced
2 tablespoons rice vinegar
1-1/2 tablespoons chili garlic sauce
1 tablespoon grated fresh ginger
1 tablespoon soy sauce
1 teaspoon Asian fish sauce
1 teaspoon granulated sugar
1/4 cup sliced green onions
3 tablespoons sea salt
2 garlic cloves, minced
2 tablespoons rice vinegar
1-1/2 tablespoons chili garlic sauce
1 tablespoon grated fresh ginger
1 tablespoon soy sauce
1 teaspoon Asian fish sauce
1 teaspoon granulated sugar
1/4 cup sliced green onions
1. In large bowl, toss cabbage and salt until well combined. Let stand 30 minutes; rinse and drain. Squeeze cabbage to remove excess moisture.
2.In separate large bowl, whisk remaining ingredients, except onions, until sugar is dissolved. Add onions and cabbage; toss until well combined. Cover and refrigerate at least 30 minutes or up to 3 days before serving. Makes about 4 cups.
Approximate nutritional values per serving (1/4 cup):
9 Calories, 0g Fat (0g Saturated), 0mg Cholesterol,
399mg Sodium, 2g Carbohydrates, 0g Fiber, 0g Protein