Kimchi, My Way Recipe

Name: Kimchi, My Way
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head Napa cabbage, about 2 pounds; 5 tablespoons coarse salt; 1 cup peeled and julienne daikon radish; 1 tablespoon or more of ground red Korean chilies; 4 tablespoons fish sauce; 2 tablespoons peeled and minced garlic; 1 tablespoon peeled and minced or grated ginger; 2 tablespoons sugar; 1/2 cup minced scallions, green part only; 3 tablespoons salted shrimp (sold in jars at Korean stores)

Servings: persons

1 head Napa cabbage, about 2 pounds
5 tablespoons coarse salt
1 cup peeled and julienne daikon radish
1 tablespoon or more of ground red Korean chilies
4 tablespoons fish sauce
2 tablespoons peeled and minced garlic
1 tablespoon peeled and minced or grated ginger
2 tablespoons sugar
1/2 cup minced scallions, green part only
3 tablespoons salted shrimp (sold in jars at Korean stores)

1
Place the cabbage in a colander and sprinkle it with the salt, making sure to get plenty of salt between the layers of leaves.
2
Let sit, undisturbed, for 2 to 3 hours.
3
When the cabbage is very wilted, rinse it well, making sure to rinse again between the layers of leaves.
4
Shake it dry.
5
Mix together radish, ground chilies, fish sauce, garlic, ginger, sugar and scallions; the mixture will be bright red.
6
Combine shrimp with spice mixture.
7
Use your fingers to pack the whole cabbage, inside and out, with the mixture.
8
Or cut the cabbage up, and toss it with the mixture.
9
Serve immediately, whole or cut, or refrigerate.
10
Keeps well for a week, becoming spicier every day.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 head Napa cabbage, about 2 pounds, 5 tablespoons coarse salt, 1 cup peeled and julienne daikon radish, 1 tablespoon or more of ground red Korean chilies, and more.

Yes, Kimchi, My Way falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kimchi, My Way

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