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Kimchi
Recipes
Kimchi
8 servings
40 minutes total

Ingredients

  • 1 large head Napa cabbage (about 2 ½ lb)
  • ½-inch piece fresh ginger
  • 1 clove garlic
  • 1 bunch green onions
  • 2 cups cold water
  • ⅓ cup kosher salt
  • 3 tablespoons roasted red chili paste
  • 2 tablespoons toasted sesame oil
  • 1 teaspoon soy sauce
  • 2 tablespoons sugar
  • 2 cups matchstick carrots
  • 1 tablespoon toasted sesame seeds

Steps

    1. Cut cabbage into quarters lengthwise, then discard core and chop cabbage into 2-inch pieces. Peel and mince ginger and garlic; cut green onions into 2-inch pieces.
    2. Combine water and salt in large bowl; stir until salt is dissolved. Stir in cabbage and let stand 30 minutes, stirring occasionally (cabbage will soften and wilt slightly).
    3. Meanwhile, combine in medium bowl: ginger, garlic, chili paste, oil, soy sauce, and sugar; stir until blended.
    4. Drain and rinse cabbage 2–3 times to wash off salt, then drain thoroughly. Combine in large bowl: cabbage, onions, carrots, chili mixture, and sesame seeds; stir until blended. Serve immediately at room temperature or chill until ready to serve.

Amount per ⅛ recipe serving: Calories 120, Total Fat 4g, Sat Fat 0g, Trans Fat 0g, Chol 0mg, Sodium 870mg, Total Carb 14g, Fiber 3g, Total Sugar 8g, (Incl. 4g Added Sugars), Protein 3g, Vitamin D 0%, Calc 8%, Iron 10%, Potassium 2%