Quick Kimchi
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 2 quarts
- 2 tablespoons chopped garlic
- 2 tablespoons asian fish sauce
- 2 teaspoons distilled white vinegar
- Carbohydrate 5 g(2%)
- Fat 1 g(1%)
- Fiber 2 g(6%)
- Protein 2 g(3%)
- Saturated Fat 0 g(1%)
- Sodium 208 mg(9%)
- Calories 30
Preparation Quarter cabbage lengthwise, then cut crosswise into 2-to 3-inch pieces. Toss with 3 tablespoons salt in a large bowl and let stand, tossing occasionally, 2 hours. Rinse cabbage well, then drain. Squeeze out excess water with your hands and transfer to a large bowl. Purée garlic and ginger with fish sauce and vinegar in a blender until smooth, then pour over cabbage. Add scallions, sesame seeds, and red-pepper flakes and toss to coat. Peel pear, then grate on large holes of a box grater (avoid core and seeds). Add to cabbage mixture and toss well. Marinate at least 1 hour. Cooks’ notes:Kimchi keeps, chilled in an airtight container, 1 month (flavor will get stronger).
Preparation Quarter cabbage lengthwise, then cut crosswise into 2-to 3-inch pieces. Toss with 3 tablespoons salt in a large bowl and let stand, tossing occasionally, 2 hours. Rinse cabbage well, then drain. Squeeze out excess water with your hands and transfer to a large bowl. Purée garlic and ginger with fish sauce and vinegar in a blender until smooth, then pour over cabbage. Add scallions, sesame seeds, and red-pepper flakes and toss to coat. Peel pear, then grate on large holes of a box grater (avoid core and seeds). Add to cabbage mixture and toss well. Marinate at least 1 hour. Cooks’ notes:Kimchi keeps, chilled in an airtight container, 1 month (flavor will get stronger).
