Kimchi-Style Cabbage

Name: Kimchi-Style Cabbage
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 32
Cuisine: Global
Ingredients: 473 milliliters finely grated peeled daikon radish (about 1 medium); 2 Tbsps grated peeled fresh ginger; 2 Tbsps minced fresh garlic; 473 milliliters thinly sliced green onions (about 2 bunches); 118 milliliters kosher salt, divided; 1 kilograms napa (Chinese) cabbage, quartered lengthwise; 118 milliliters rice vinegar; 2 Tbsps sugar; 355 milliliters water; 3 Tbsps sambal oelek (ground fresh chile paste)

Kimchi-Style Cabbage might be just the hor d'oeuvre you are searching for. This recipe serves 32. This recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 1g of protein, 0g of fat, and Head to the store and pick up sambal oelek, green onions, garlic, and a few other things to make it today. It is a good option if you're following a gluten free and vegan diet.

Instructions

Reserve 1/2 teaspoon salt; set aside.

Ingredients you will need

Salt

Place cabbage in a large bowl; sprinkle remaining salt over cabbage, sprinkling between leaves. Weigh down cabbage with a smaller bowl filled with cans.

Ingredients you will need

Cabbage

Salt

Equipment you will use

Bowl

Let stand at room temperature for 2 hours; drain. Rinse cabbage thoroughly under cold water; drain.

Ingredients you will need

Cabbage

Water

Remove cabbage leaves from core; discard core.

Ingredients you will need

Cabbage

Combine reserved 1/2 teaspoon salt, onions, and remaining ingredients in a medium bowl.

Ingredients you will need

Onion

Salt

Equipment you will use

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.

Ingredients you will need

Cabbage

Radish