Korean Cabbage Salad Food

KOREAN CABBAGE KIMCHI

Korean Cabbage Kimchi image

This recipe is a combination of 3 different recipes, that come the closest to the kimchi I prefer. The favorite kimchi vegetable is Chinese (or Napa) cabbage. The Koreans ferment it in enormous quantities. They then pack the kimchi into huge earthenware jars, bury the jars in the ground up to the neck, and cover the lids with straw until the kimchi is needed. Kimchi almost always includes hot pepper, usually dried and either ground or crushed into flakes. Because the ground dried hot pepper sold in Korean markets is generally fairly mild, Koreans can use generous quantities. Some of the Mexican (and New Mexican) ground peppers now sold in supermarkets are comparable. If you can't find ground pepper with a moderate heat level, you might combine sweet paprika and cayenne to suit your taste. Cooking time equals fermenting time.

Provided by Benthe Danish

Categories Vegetable

Time P3DT20m

Yield 6 Cups, 12 serving(s)

Number Of Ingredients 8

Ingredients

3 tablespoons pickling salt
1 teaspoon pickling salt
6 cups water
2 lbs Chinese cabbage, Napa
6 scallions, cut into 2-inch lengths, then slivered
1 1/2 tablespoons minced ginger, fresh
2 tablespoons korean red pepper powder or 1 1/2 tablespoons crushed red pepper flakes
1 teaspoon sugar

Steps:

Dissolve the 3 tablespoons salt in the water.
Cut the cabbage into cut into 2-inch squares.
Put the cabbage into a large bowl, a crock, or a nonreactive pot, and pour the brine over it.
Weight the cabbage down with a plate.
Let the cabbage stand for 12 hours.
Drain the cabbage, reserving the brine.
Mix the cabbage with the remaining ingredients, including the 1 teaspoon salt.
Pack the mixture into a 2-quart jar.
Pour enough of the reserved brine over the cabbage to cover it.
Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag.
Let the kimchi ferment in a cool place, at a temperature no higher than 68° F, for 3 to 6 days, until the kimchi is as sour as you like.
Remove the brine bag, and cap the jar tightly.
Store the kimchi in the refrigerator, where it will keep for months.

Nutrition Facts : Calories 16.5, Fat 0.2, Sodium 1948.4, Carbohydrate 3.5, Fiber 1.1, Sugar 1.6, Protein 1.1

RAMEN CABBAGE SALAD

Ramen Cabbage Salad image

This salad is fast and easy to prepare but does not hold well and is best if eaten immediately!

Provided by TLBURRELL

Categories Salad Coleslaw Recipes No Mayo

Yield 5

Number Of Ingredients 6

Ingredients

½ large head cabbage, coarsely chopped
1 (3 ounce) package ramen noodles, crushed
½ cup sunflower seeds
½ cup vegetable oil
3 tablespoons white sugar
3 tablespoons distilled white vinegar

Steps:

Toss together the cabbage, noodles and sunflower seeds or almonds.
Whisk together the ramen flavor packet, oil, sugar and vinegar. Pour over cabbage mixture and toss evenly to coat.

Nutrition Facts : Calories 266.2 calories, Carbohydrate 16.2 g, Fat 22.6 g, Fiber 3.2 g, Protein 1.8 g, SaturatedFat 3 g, Sodium 81.8 mg, Sugar 11.5 g

KOREAN CABBAGE

Korean Cabbage image

Make and share this Korean Cabbage recipe from Food.com.

Provided by Charishma_Ramchanda

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 Chinese cabbage, cut in fine strips
6 green onions, chopped
3 cloves garlic, minced
1/2 teaspoon dried red chili, crushed
1/2 teaspoon gingerroot, chopped
3 tablespoons salt

Steps:

Make a salt water mixture, soak the cabbage in it and drain it.
Mix the cabbage with sat, green onions, garlic, red chilli and ginger root.
Mix this mixture well, cover and refrigerate for 1-2 days.
Put this salad in a jar as it can remain for many days.

Nutrition Facts : Calories 10.9, Fat 0.1, Sodium 5236.4, Carbohydrate 2.5, Fiber 0.6, Sugar 0.6, Protein 0.6