Asia:
South Korea:
Kimchi (Fermented Cabbage dish that’s Spicy and Slightly Sweet)
INGREDIENTS:
2 heads napa cabbage
1 ¼ cups coarse sea salt
1 tablespoon fish sauce
5 green onions, chopped
½ small white onion, minced
2 cloves garlic, pressed
2 tablespoons white sugar
1 teaspoon ground ginger
5 tablespoons gochugaru (Korean chili powder)
INSTRUCTIONS:
Rinse cabbage leaves under cold water, at least 2 to 3 times, to remove most of the salt; drain and squeeze out any excess liquid.
Place rinsed cabbage in a large container with a tight fitting lid. Stir in fish sauce, green onions, white onion, garlic, sugar, and ginger. Sprinkle Korean chile powder over mixture.; wear plastic gloves to protect your hands and rub chile powder into cabbage leaves until evenly coated.
Seal the container and set in a cool dry place. Leave undisturbed for 4 days. Refrigerate before serving, and store in the refrigerator for up to 1 month (if it lasts that long!).
TIP:
Find kimchi fish sauce and Korean chili powder in Asian markets or online.
NOTE:
Nutrition data for this recipe includes the full amount of salt before the cabbage is rinsed. The actual amount of salt consumed will vary.
