RCI-VG.005.0260.001
Tame Kimchi
It's very garlicky!! This recipe is for 6 servings.
Prep15 min
Cook35 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- red onion½ mediumsliced thin
- carrots2 smalljulienned, grated or sliced fine
- napa cabbage1¼-1½ lbscored and sliced into 1 inch strips (half a medium head)
- ¼ cup
- garlic5-6 clovesminced
- fresh ginger1 tablespoonminced
- hot chili sauce or chili flakes1-3 teaspoon
- 2 teaspoons
- 3 tablespoons
- canola oil or corn oil2 tablespoons
Method
1
Slice the napa cabbage into 1-inch strips after removing the core, then place in a large mixing bowl. Sprinkle the salt evenly over the cabbage and toss to coat thoroughly.
2
Let the salted cabbage sit at room temperature for 10-15 minutes until it begins to release its liquid and soften slightly. Massage gently with your hands to help release the brine.
15 minutes
3
Rinse the cabbage thoroughly under cold water in small batches, squeezing gently to remove excess salt and liquid. Drain well and transfer to a clean bowl.
4
Combine the minced garlic, minced ginger, hot chili sauce or chili flakes, sugar, and rice vinegar in a small bowl and stir to blend into a paste.
5
Heat the canola or corn oil in a small skillet over medium heat, then add the prepared paste and stir for 1-2 minutes until fragrant.
6
Add the sliced red onion and julienned carrots to the skillet, stirring gently to combine and coat with the flavored oil, about 1-2 minutes.
7
Pour the warm vegetable and spice mixture over the drained cabbage and toss thoroughly to distribute the seasonings evenly throughout.
8
Transfer the tame kimchi to a clean jar or container and press down gently to pack. Refrigerate for at least 2 hours before serving to allow flavors to meld.