Cabbage & Daikon Kimchi
Cabbage and Daikon Kim Chee recipe
Yield
24 servingsPrep
15 minCook
0 minReady
4 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
cabbage
|
*
|
| 2 ½ | tablespoons |
salt
|
|
| ¼ | pound |
daikon (chinese icicle radish)
|
|
| 2 |
scallions, spring or green onions
|
|
|
| 3 | cloves |
garlic
|
|
| 2 | teaspoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
cabbage
|
*
|
| 38 | ml |
salt
|
|
| 113.4 | g |
daikon (chinese icicle radish)
|
|
| 2 | each |
scallions, spring or green onions
|
|
| 3 | cloves |
garlic
|
|
| 1E+1 | ml |
sugar
|
|
Directions
Cut cabbage into chunks about 1-inch square; place in a large bowl and add 2 tablespoons of the salt.
Mix well. Cover and let stand at room temperature until cabbage is wilted and reduced to about half its original volume (3 to 4 hours).
Rinse thoroughly; drain. Return to bowl along with daikon (if used), onions, garlic, pepper, sugar, and remaining ½ tablespoon salt; mix well.
Pack lightly into a 1-quart jar; cover with lid or plastic wrap and let stand at room temperature, tasting often, until fermented to your liking.
Store in the refigerated, covered, for up to 2 weeks.
