WHITE KIMCHI
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Calories: 46kcal
Cost: $15
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Equipment
Ingredients
- 6 tablespoons coarse kosher salt, divided
- 1 large head napa cabbage, trimmed and quartered lengthwise with root end left intact
- 1 tablespoon sugar
- 2 small jalapeño chiles, seeded and quartered
- 10 scallions, 6 cut into matchsticks and 4 thinly sliced
- 7 garlic cloves, 3 of them minced, 4 thinly sliced
- 1 1/4 pounds carrots, shredded
- 3 -inch piece fresh ginger, peeled and minced
Instructions
- Mix 5 tablespoons of the salt with 6 cups water in a stockpot.
- Add the cabbage, placing it cut-side up. Top with a heavy plate if necessary to keep the cabbage submerged in the salty water. Let stand at room temperature for at least 8 hours.
- Drain the cabbage, discarding the liquid, and rinse in cold running water.
- In a large bowl or canning jar, mix the remaining 1 tablespoon salt with the sugar and 4 cups water. Mix well to combine.
- In a large bowl, mix together the jalapeño chiles, scallions, garlic, carrots, and ginger.
- Stuff a small amount of this vegetable mixture between each of the cabbage leaves. Place the stuffed cabbage into the prepared brine in the bowl or jar. Top with a heavy plate to keep the cabbage submerged in the brine, and let sit at room temperature for 12 hours. Transfer to an airtight container.
- Put in the refrigerator and, if possible, let sit for another 12 hours before serving.
- To serve, remove the cabbage quarters from the brine and cut into 1-inch slices.
Video
Notes
SUBSTITUTION TIP: Experiment with adding thinly sliced, brightly colored bell peppers to this
kimchi for a more colorful side dish.
kimchi for a more colorful side dish.
Nutrition
Calories: 46kcal | Carbohydrates: 12g | Fat: 0.04g | Sodium: 0.1mg | Potassium: 0.2mg | Sugar: 12g | Calcium: 0.1mg | Iron: 0.01mg
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.