Shang Kimchi Summer Or Raw Kimchi Food
SHANG KIMCHI (SUMMER, OR RAW, KIMCHI)
Make and share this Shang Kimchi (Summer, or Raw, Kimchi) recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place cabbage and salt in a large bowl, tossing gently to combine. Weigh down cabbage with another bowl.
- Let stand at room temperature 3 hours, tossing occasionally. Drain and rinse with cold water. Drain and squeeze dry.
- Combine cabbage, sesame seeds, and remaining ingredients. Cover and refrigerate at least 4 hours before serving.
Nutrition Facts : Calories 82, Fat 3.9, SaturatedFat 0.6, Sodium 5257.3, Carbohydrate 10.6, Fiber 3.5, Sugar 3.8, Protein 3.9
SUMMER KIMCHI
Ginger enhances these spicy Korean-style pickled veggies. Spoon some on hot dogs for a real treat! -Stephen Exel, Des Moines, Iowa
Provided by Taste of Home
Time 30m
Yield 10 cups.
Number Of Ingredients 10
Steps:
- Place cabbage in a colander over a plate; sprinkle with 1/3 cup salt and toss. Let stand for 30 minutes. Rinse and drain well. In a very large container, combine the cabbage, cucumber, radishes, onions, garlic and ginger., In a large bowl, combine the water, vinegar, chili paste and remaining salt; pour over vegetable mixture. Cover and refrigerate for at least 2 days before serving, stirring occasionally. May be transferred to small airtight containers and stored in the refrigerator for up to 3 weeks. Serve with a slotted spoon.
Nutrition Facts : Calories 18 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 391mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
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