Kimchi


Something Extra Spring 2014

Recipe Theme

Spring has sprung! Check out our latest collection of recipes, including seasonal artichokes and delicious dill, as well as exploring the flavors of India.

 

Kimchi

Kimchi
Ingredients
1 head napa cabbage, cut into bite-size pieces
1/4 cup salt
1 to 2 cups water
4 green onions, cut into 1/2-inch pieces
1/4 cup fish sauce or to taste
1/4 cup chili garlic sauce
2 tbsp. rice vinegar (unseasoned)
Directions

This shortcut version is more pickled than fermented. Either way, you’ll love this as a condiment with your favorite Asian dishes.

Prep: 20 minutes, Stand: 1 to 2 hours, Chill: overnight, Serves: 12

1. Place cabbage in a very large bowl. Toss with salt, massaging it into the leaves with your hands. Add water and let stand for 1 to 2 hours, stirring occasionally.

2. Rinse thoroughly in a colander to remove salt, working in batches. Drain well, then pat dry between paper towels.

3. Stir in remaining ingredients, then pack into canning jars. Cover tightly and refrigerate overnight.    

Nutritional Information:
32 calories, 2 g protein, 1 g total fat (0 g sat.), 6 g carbohydrate, 1 g fiber, 1 g sugar, 0 mg cholesterol, 1,273 mg sodium, 1 point

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