FRESH KIMCHI
Provided by Molly O'Neill
Categories lunch, main course
Time 5h25m
Yield 6 cups
Number Of Ingredients 11
Steps:
- Quarter the cabbage and remove the thick, white core at the base. Halve each quarter. Place the cabbage in a large strainer set inside a large bowl. Toss the cabbage with 2 tablespoons of the salt. Place another large bowl on top of the cabbage and fill it with heavy cans or other weights so that the cabbage is compressed. Set aside to drain for 5 hours.
- Rinse the cabbage briefly under running water and wrap it in clean tea towels to remove excess water. Cut cabbage into strips and transfer to a large, clean bowl along with the daikon, scallions and watercress.
- In a small bowl, combine the remaining ingredients and stir until the sugar is dissolved. Pour mixture over the vegetables and toss until well coated. Season with additional salt, if necessary. Serve at room temperature.
Nutrition Facts : @context http, Calories 102, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 4 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 806 milligrams, Sugar 9 grams
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Kehinde olatunji olatunbosun
[email protected]I've been making kimchi for years, and this recipe is one of my favorites. The kimchi is always delicious, and it's a great way to use up leftover vegetables.
Annabelle Gardner
[email protected]This kimchi is amazing! I love the way the flavors develop over time. It's the perfect condiment to add a little spice and complexity to any dish.
Md Feroz Kobir
[email protected]I'm not usually a fan of kimchi, but this recipe changed my mind. The kimchi is so well-balanced and flavorful, and the vegetables are perfectly crisp. I'll definitely be making this again.
Tita Shaima
[email protected]This is the best kimchi I've ever had! It's so flavorful and delicious. I love the way the spices and vegetables come together to create such a complex and satisfying dish.
CLAIRE B CLAIRE BWALYA
[email protected]I made this kimchi a few weeks ago, and it's already gone! It was so good that I couldn't stop eating it. I'll definitely be making it again soon.
Farhana Saide
[email protected]This kimchi is delicious! It has the perfect balance of spicy, sour, and umami. I love eating it with rice, noodles, or just on its own.
Chuck Berry
[email protected]This kimchi is so good! I love the spicy, tangy flavor, and the vegetables are so crisp. I've already eaten half the jar, and I'm going to have to make another batch soon.
Nabin Ghale
[email protected]I'm a big fan of kimchi, and this recipe did not disappoint. The kimchi is perfectly spicy and tangy, and the vegetables are nice and crisp. I'll definitely be making this again.
Mommy Richard
[email protected]This is the first time I've ever made kimchi, and I'm so glad I tried this recipe. It was surprisingly easy to make, and the results were amazing. The kimchi is so flavorful and delicious.
SL NIMSARA CHAMATHKA
[email protected]I made this kimchi for a Korean dinner party I hosted last weekend, and it was a huge hit! Everyone loved the spicy, tangy flavor, and they couldn't stop eating it.
Alyssa Pulido
[email protected]This kimchi recipe is a game-changer! The flavors are so vibrant and complex, and the texture is perfectly crisp. I've tried many kimchi recipes before, but this one is by far the best.