Kimchi My Way Recipes
KIMCHI, MY WAY
Provided by Mark Bittman
Categories side dish
Time 2h30m
Yield 16 small servings
Number Of Ingredients 10
Steps:
- Place the cabbage in a colander and sprinkle it with the salt, making sure to get plenty of salt between the layers of leaves. Let sit, undisturbed, for 2 to 3 hours.
- When the cabbage is very wilted, rinse it well, making sure to rinse again between the layers of leaves. Shake it dry.
- Mix together radish, ground chilies, fish sauce, garlic, ginger, sugar and scallions; the mixture will be bright red.
- Combine shrimp with spice mixture.
- Use your fingers to pack the whole cabbage, inside and out, with the mixture. Or cut the cabbage up, and toss it with the mixture. Serve immediately, whole or cut, or refrigerate. Keeps well for a week, becoming spicier every day.
Nutrition Facts : @context http, Calories 20, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 403 milligrams, Sugar 3 grams
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