Anne Rosenzweig's Winter Kimchi
Published April 9, 1996
- Total Time
- Marinate 5-7 days
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Ingredients
2 heads Napa cabbage, cut into quarters
1 cup coarse salt
½ teaspoon cayenne
1 head bok choy, cut into 1 ½-inch lengths and slivered
6 cloves garlic, peeled and minced
8 scallions, cut into 1 ½-inch lengths and slivered
2 tablespoons peeled and minced or grated ginger
3 fresh chilies, minced
1 tablespoon sugar
2 tablespoons soy sauce
Nutritional analysis per serving (20 servings)
4 grams carbs; 22 calories; 1 gram fiber; 259 milligrams sodium; 2 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Layer the cabbage in a bowl or crock, sprinkling with the salt and cayenne between each layer. Cover with a plate that fits inside the bowl, and weight with cans, jars or rocks. Refrigerate for 1 to 2 days.
- Step 2
Drain any accumulated liquid from the cabbage, and rinse it well. Dry and cut the cabbage into 1 ½-inch pieces.
- Step 3
Place a layer of cabbage at the bottom of a glass jar or casserole. Mix together the remaining ingredients, and spread a layer of this mixture over the cabbage. Continue to layer, using all ingredients. Cover with a lid, and refrigerate for 5 days. Keeps well for at least 3 weeks, becoming spicier every day.
Private Notes