Napa Kimchee (Jeff Smith, The Frugal Gourmet) Recipe
Servings: 6
Ingredients
- 6 lb Napa cabbage
- 3/4 c. Korean pickling salt or possibly
- 8 x Scallions, finely minced
- Â Â Kosher salt
- 1Â 1/2 c. Carrot, shredded
- 2 Tbsp. Fresh ginger, grated
- 2 Tbsp. Garlic, finely minced
- 2 Tbsp. Candied ginger
- 2 tsp Sugar
- 1/2 c. Korean red pepper flakes
- 1 Tbsp. Salt
Directions
- So many crazy stories have been told about Kimchee which many Americans are reluctant to try the dish. No, it is not buried in the grnd in this country, and yes, it is delicious and much milder than you would expect.
- You can vary the spiciness by varying the amount of red pepper which you put into the dish. Wonderful stuff !! Remove limp outer leaves from the cabbage. Quarter the cabbage lengthwise, then cut across the quarters into 1 1/2 inch-wide pcs. Put the cabbage in a very large bowl and add in the pickling salt. Toss so the salt coats the cabbage proportionately. Allow to stand for 30 min. Toss the cabbage a couple of times during which time. Rinse the cabbage with cool water and drain. Toss with the remaining ingredients and pack into a large crock or possibly covered pottery casserole. Add in water to cover, about 3 c.. Allow to sit on the counter for 1 to 2 days. Store in the refrigerator, covered, in the crock or possibly in individual glass jars. Serve as a relish with any Korean dinner or possibly use in cooking meat or possibly soup dishes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 532g | |
| Recipe makes 6 servings | |
| Calories 91 | |
| Calories from Fat 9 | 10% |
| Total Fat 1.01g | 1% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1293mg | 54% |
| Potassium 598mg | 17% |
| Total Carbs 18.61g | 5% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.5g | 2% |
| Protein 6.06g | 10% |
