Easy Kimchi
By: Holly Sander
Published: Monday, March 21, 2016 - 2:01pm

Ingredients




For The Kimchi:
5 heaping tablespoons sea salt
½ head of Napa cabbage
1 tablespoon Asian red chili powder
1 tablespoon crushed chili flakes
3 garlic cloves, minced
3 tablespoons Korean fish sauce (or Thai fish sauce if you can’t find Korean)
1 tablespoon sugar
1 tablespoon apple juice
5 green onions, chopped
For Serving:
3 Tablespoons Rice vinegar (more for garnish)
Sesame Oil (optional)
Sesame Seeds (optional)

Preparation

1 Add 3 heaping tablespoons salt to 3-4 quarts of cold water and stir to dissolve. 2 Rinse the cabbage, and be careful to keep the leaves attached to the stem. 3 Sprinkle generous amounts of salt (about 2 tablespoons) between the leaves of the cabbage, gently working the salt in between each layer of leaves. 4 Soak the salted cabbage in the salt water for 6 hours, turning the cabbage every 2 hours. Place a heavy bowl on the cabbage to keep it completely submerged. 5 After soaking, rinse the cabbage to remove the salt. 6 Mix the seasoning ingredients in a bowl. Place generous amounts of the seasoning mix towards the base of the leaf and spread out towards the tip. Make sure all of the cabbage is covered. 7 Pick up the cabbage and hold together all but the two outer leaves. Fold the inner leaves in half towards the center, then wrap the outer leaves around the bunch. 8 Place in a bag or container and store in the fridge. 9 When ready to use, chop cabbage and place in a small bowl. Add some of the sauce from the original Kimchi mixture. Sprinkle some rice vinegar, a few drops of sesame oil, and some sesame seeds.

About

Easy Kimchi: a Korean side dish of scallions, radishes, ginger, carrots & cabbage, seasoned w/chili, garlic, fish sauce, kelp powder, & salted shrimp.
Please visit my blog Taste and See for more delicious recipes!