Kimchi, My Way

5.0(61)

by Mark Bittman

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KoreanSide Dish

Servings

16 small servings

Total time

2h 30m

Calories / serving

20 kcal

Ingredients (10)

serves

1 head Napa cabbage, about 2 poundsnapa-cabbage
5 tablespoons coarse saltsalt
1 cup peeled and julienne daikon radishradish
1 tablespoon or more of ground red Korean chilies
4 tablespoons fish saucefish-sauce
2 tablespoons peeled and minced garlicgarlic
1 tablespoon peeled and minced or grated gingerginger
2 tablespoons sugarsugar
1/2 cup minced scallions, green part onlyscallion
3 tablespoons salted shrimp (sold in jars at Korean stores)shrimp

Instructions (5 steps)

01Place the cabbage in a colander and sprinkle it with the salt, making sure to get plenty of salt between the layers of leaves. Let sit, undisturbed, for 2 to 3 hours.
02When the cabbage is very wilted, rinse it well, making sure to rinse again between the layers of leaves. Shake it dry.
03Mix together radish, ground chilies, fish sauce, garlic, ginger, sugar and scallions; the mixture will be bright red.

05Use your fingers to pack the whole cabbage, inside and out, with the mixture. Or cut the cabbage up, and toss it with the mixture. Serve immediately, whole or cut, or refrigerate. Keeps well for a week, becoming spicier every day.

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Rich recipe — supports nutrition-aware planning.