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Quick Kimchi

Total Time: 40 minutes plus chilling • Serves: 16

6 cups chopped napa cabbage (about 1 pound)
3 tablespoons sea salt
2 tablespoons rice vinegar
1-1/2 tablespoons chili garlic sauce
1 tablespoon grated fresh ginger
1 tablespoon soy sauce
2 garlic cloves, minced
1 teaspoon Asian fish sauce
1 teaspoon Schnucks granulated sugar
1/4 cup sliced green onions

In large bowl, toss cabbage and salt until well combined. Let stand 30 minutes; rinse and drain. Squeeze cabbage to remove excess moisture.

In separate large bowl, whisk remaining ingredients, except onions, until sugar is dissolved. Add onions and cabbage; toss until well combined. Cover and refrigerate at least 30 minutes or up to 3 days before serving. Makes about 4 cups.

Each serving (1/4 cup): about 9 calories, 0 g total fat, 0 mg cholesterol, 399 mg sodium, 2 g carbohydrate, 0 g fiber, 1 g sugars, 0 g protein