WHITE CABBAGE KIMCHI RECIPES

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WHITE KIMCHI RECIPE | BON APPÉTIT



White Kimchi Recipe | Bon Appétit image

White Kimchi Recipe 2- Bon Appétit Recipe

Provided by Jamie Purviance

Yield 12 to 16 Servings

Number Of Ingredients 8

7 tablespoons coarse kosher salt, divided
1 large head of Napa cabbage, outer leaves discarded, cabbage quartered lengthwise with root ends left intact
1 tablespoon sugar
1 teaspoon fish sauce (such as nam pla or nuoc nam)
1 Asian pear (about 12 ounces), peeled, cored, cut into matchstick-size strips
1/2 pound daikon (Japanese white radish),* peeled, cut into matchstick-size strips
6 green onions (white and pale green parts only), cut into matchstick-size strips
3 garlic cloves, minced

Steps:

  • Mix 6 cups water and 6 tablespoons coarse salt in very large bowl, stirring to dissolve salt. Place cabbage, cut side up, in water so that water almost covers cabbage. Put heavy plate atop cabbage, then top with iron skillet to weigh down to submerge cabbage in water. Set aside at room temperature 10 to 12 hours.
  • Drain cabbage; discard water. Rinse cabbage under cold water. Mix 4 cups water, 1 tablespoon coarse salt, sugar, and fish sauce in same large bowl. Let brine stand until salt dissolves, stirring occasionally, about 10 minutes.
  • Mix pear, daikon, green onions, and garlic in medium bowl. Lift each cabbage leaf and distribute some radish mixture between each leaf (about 1 to 1 1/2 tablespoons). Nestle layered cabbage in bowl of brine as tightly as possible. Put heavy plate atop cabbage, then top with iron skillet to weigh down to submerge cabbage in brine. Set aside at room temperature for 24 hours. Refrigerate kimchi submerged in brine for 24 hours. DO AHEAD Can be made 3 weeks ahead. Remove weight. Cover and keep refrigerated in brine.
  • Lift cabbage from brine, allowing excess brine to drip back into bowl. Place on work surface. Cut crosswise into 1- to 2-inch slices and serve.

KIMCHI-STYLE CABBAGE RECIPE | MYRECIPES



Kimchi-Style Cabbage Recipe | MyRecipes image

Often fermented and aged (sometimes for months), kimchi is a spicy Korean condiment. It's traditionally served with steamed white rice and pairs well with stir-fries.

Provided by Mark Scarbrough

Yield 32 servings (serving size: about 1 1/2 ounces)

Number Of Ingredients 10

½ cup kosher salt, divided
2?¾ pounds napa (Chinese) cabbage, quartered lengthwise
2 cups thinly sliced green onions (about 2 bunches)
2 cups finely grated peeled daikon radish (about 1 medium)
1?½ cups water
½ cup rice vinegar
2 tablespoons sugar
2 tablespoons minced fresh garlic
1?½ tablespoons grated peeled fresh ginger
3 tablespoons sambal oelek (ground fresh chile paste)

Steps:

  • Reserve 1/2 teaspoon salt; set aside. Place cabbage in a large bowl; sprinkle remaining salt over cabbage, sprinkling between leaves. Weigh down cabbage with a smaller bowl filled with cans. Let stand at room temperature for 2 hours; drain. Rinse cabbage thoroughly under cold water; drain. Remove cabbage leaves from core; discard core.
  • Combine reserved 1/2 teaspoon salt, onions, and remaining ingredients in a medium bowl. Spread radish mixture onto cabbage leaves; arrange leaves in layers in a 1-quart airtight container, pressing leaves to compress mixture. Top leaves with any remaining radish mixture. Cover and refrigerate 1 week. Store in an airtight container in refrigerator up to 2 weeks.

Nutrition Facts : Calories 16 calories, CarbohydrateContent 3.4 g, FiberContent 0.8 g, ProteinContent 0.5 g, SodiumContent 179 mg

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