Spicy Cabbage Kimchi

Name: Spicy Cabbage Kimchi
Prep time: 7 h
Cook time: 7 h
Total time: 7 h
Yield: 14
Cuisine: Korean, Asian
Ingredients: 5 Tbsps Korean chile powder; 1 Tbsp fish sauce; 2 cloves garlic, pressed; 5 green onions, chopped; 1 teaspoon ground ginger; 2 heads Napa cabbage; 296 milliliters sea salt; 1 smalls white onion, minced; 2 Tbsps white sugar

You can never have too many Korean recipes, so give Spicy Cabbage Kimchi a try. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 19 calories, 1g of protein, and 0g of fat per serving. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 14. Head to the store and pick up napa cabbage, garlic, onion, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 7 hours.

Instructions

Cut the cabbages in half lengthwise and trim the ends. Rinse and cut into pieces about 2 inch square.

Ingredients you will need

Cabbage

Place the cabbage into large resealable bags and sprinkle salt on the leaves so they are evenly coated. Use your hands to rub the salt in to the leaves. Seal the bags and leave at room temperature for 6 hours.

Ingredients you will need

Cabbage

Salt

Dry Seasoning Rub

Rinse the salt from the cabbage leaves and then drain and squeeze out any excess liquid.

Ingredients you will need

Cabbage

Salt

Place the cabbage in a large container with a tight fitting lid. Stir in the fish sauce, green onions, white onion, garlic, sugar and ginger.

Ingredients you will need

Green Onions

White Onion

Fish Sauce

Cabbage

Garlic

Ginger

Sugar

Sprinkle the Korean chile powder over the mixture. Wear plastic gloves to protect your hands and rub the chile powder into the cabbage leaves until evenly coated. Seal the container and set in a cool dry place. Leave undisturbed for 4 days. Refrigerate before serving, and store in the refrigerator for up to 1 month (if it lasts that long!).

Ingredients you will need

Chili Powder

Cabbage

Dry Seasoning Rub

Ingredients

Servings:

5Tbsps

Korean chile powder 1Tbsp

fish sauce 2cloves

garlic, pressed 5

green onions, chopped 1teaspoon

ground ginger 2heads

Napa cabbage 296milliliters

sea salt 1smalls

white onion, minced 2Tbsps

white sugar

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian on the menu? Try pairing with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Indaba Chenin Blanc. Reviewers quite like it with a 4 out of 5 star rating and a price of about 12 dollars per bottle.