Easy Kimchi
Adapted from Mark Bittman's How to Cook Everything Vegetarian
Servings: 10 servings
Ingredients
- 2 heads Cabbage about 3-4 pounds (Chinese or Savoy preferred, I used Green and survived)
- 1/2-3/4 cup Sea Salt this is for the wilting, so use your judgment for more or less
- 3 bunches Scallions chopped and including much of the green
- 2 Tbs. crushed Red Pepper Flakes
- 1/3 cup Soy Sauce we always use low-sodium in our house
- 1 Tbs. Sesame Oil
- A small to medium head Garlic crushed or minced (I love garlic so more is always more, but feel free to use less)
- 1/4 cup Sugar you may add more here too, I tend to use sugar judiciously in pickling
- A few pinches of ground Ginger
Instructions
- Separate the leaves of the cabbage and add salt as you layer them in a colander. Allow them to sit over a bowl for up to two hours, or more, depending on the thickness of the leaves. You want them to be rather wilted before adding your spicy sauce.
- For the sauce, combine scallions, garlic and the other ingredients in a large bowl. Chop the cabbage and toss with the mixture.
- This amount stores nicely in 4-5 wide-mouth quart jars. Keep in the refrigerator for at least 24 hours, or up to seven days. Best to agitate the jars at least once a day while marinating.
- Grab your chopsticks and celebrate the moments of your life.
Nutrition
Calories: 87kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Sodium: 6150mg | Potassium: 366mg | Fiber: 5g | Sugar: 11g | Vitamin A: 690IU | Vitamin C: 67.2mg | Calcium: 86mg | Iron: 1.4mg