Shang Kimchi (Summer, or Raw, Kimchi)

You can buy kimchi from an Asian market or make your own. Most kimchi is fermented for days or weeks to develop a pungent flavor. Although this recipe skips the fermentation step, it tastes authentic.

Yield: 4 cups (serving size: 1/4 cup)

Ingredients

• 14  cups  coarsely chopped napa cabbage (about 2 pounds)
• 3  tablespoons  kosher salt
• 1  tablespoon  sesame seeds, toasted
• 2 1/2  tablespoons  sambal oelek or Thai chile paste
• 2  tablespoons  minced fresh garlic
• 2  teaspoons  dark sesame oil

Preparation

Place cabbage and salt in a large bowl, tossing gently to combine. Weigh down cabbage with another bowl. Let stand at room temperature 3 hours, tossing occasionally. Drain and rinse with cold water. Drain and squeeze dry.

Combine cabbage, sesame seeds, and remaining ingredients. Cover and refrigerate at least 4 hours before serving.

Nutritional Information

Calories:

19 (47% from fat)

Fat:

1g (sat 0.2g,mono 0.4g,poly 0.4g)

Protein:

0.9g

Carbohydrate:

2.5g

Fiber:

1.9g

Cholesterol:

0.0mg

Iron:

0.3mg

Sodium:

302mg

Calcium:

51mg