* Exported from MasterCook *
Quick Vegetarian Napa Cabbage Kimchi (Kimchee) - Low Salt Version
Recipe By :Adapted from Jenny Kwak's Dok Suni, Recipes from My Mother's Korean Kitchen.
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Kim Chi Pickling Ingredients:
2 pounds Napa Cabbage
1/3 cup coarse salt
Kim Chi Seasoning:
1/2 teaspoon ginger -- finely minced
1/2 cup red pepper powder
1 tablespoon organic sugar -- tubinado
1 1/2 tablespoons garlic juice
1/2 cup onion juice
4 scallions -- cut into 1-inch lengths
Cut cabbage up into 1-inch pieces. Place in a container. Dissolve salt in
1 cup of water and pour over cabbage. Use your hands to mix it in evenly.
Cover and let cabbage pickle for 3 hours. Toss and turn over and pickle
for 3 more hours. Strain the cabbage and discard the salt water.
In a mixing bowl, combine all the seasoning, except the scallions. Add the
scallions and mix again. Let seasonings stand for 10 minutes. Distribute
seasoning all over the cabbage, blending in with your hands.
Tightly pack cabbage in a jar. Cover the surface with plastic wrap and
press down to get rid of air pockets. Store at room temperature (around 70
degrees) for 24 hours to ferment. Chill before serving.
I used a blender to make the garlic and onion juice. Although some recipes
include anchovy sauce, this recipe is vegetarian.
Makes a generous 3 cups, about 12 one-quarter cup servings
Kim Chi (or Kimchee) is a staple in Korean homes, accompanying every meal,
all year round. Kim chi can be made with almost any vegetable - it is
simply a vegetable, pickled with salt,then spiced with Korean hot pepper
powder, garlic and other seasonings (sometimes anchovy sauce is used).
Napa Cabbage Kimchi is one of the most popular kim chi served.
There are two ways of preparing Napa Cabbage Kimchi. One way is to stuff
the Napa Cabbage with the spicy seasonings and let the kim chi sit at room
temperature for 48 hours. The second method of preparing Napa Cabbage Kim
Chi is to cut the cabbage into pieces and massage the kim chi seasonings
into the cabbage pieces. Using this method, Napa Cabbage Kim Chi can be
enjoyed in 24 hours.
I opted for a quick vegetarian version of Napa Cabbage Kimchi. I made half
the recipe as I am the only kim chi lover in my house. The original recipe
calls for adding more salt (in addition to the salt that is used to pickle
the Napa Cabbage). As we are trying to reduce the amount of sodium in our
diet (high sodium intake is associated with high blood pressure), I left
the added salt out, and also reduced the amount of salt used in preserving
the cabbage.
Cuisine:
"Asian"
Source:
"Jeanette's Healthy Living blog"
S(Formatted by Chupa Babi):
"Dec 2012"
Yield:
"3 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 24 Calories; trace Fat (1.1%
calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 2508mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0
Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 3624 1440 3505 4288 0
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