Cook the Book: Quick Kimchi
Cook the Book: Quick Kimchi might be just the Korean recipe you are searching for. This recipe makes 8 servings with 77 calories, 4g of protein, and 1g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 654 would say it hit the spot. Head to the store and pick up asian fish sauce, korean chile powder, water, and a few other things to make it today. It works well as a very affordable side dish. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Rinse the cabbages and cut them crosswise into about 2-inch lengths. Peel the daikon, cut lengthwise into quarters, then into pieces about 1/2 inch thick.
Dissolve the salt in 1 cup water.
Put the cabbages and daikon in a large bowl and pour the salt water over them.
Let sit at least 6 hours or overnight.
The next day, drain the vegetables but reserve the water. Return the cabbages and daikon to the same bowl.
Add the green onions, garlic, ginger, chile powder, and fish sauce and mix well. Pack the mixture into a 1-gallon glass jar. Slowly pour the reserved salty water over the vegetables to cover, leaving about 1 inch of space on top. Tightly close the jar.
Let the jar sit in a cool, dark place for 2 to 3 days, depending on the weather and how ripe (pickled) you like your kimchi. Refrigerate after opening. It will keep for a couple of weeks, after which you'll want to make fried rice, kimchi pancakes, or a hot pot with it.