Kimchi is traditionally a Korean fermented cabbage dish. This version is isn’t fermented but still has the spicy tang of the original. It’s similar to vinaigrette based coleslaw.
Kimchi isn’t for everyone. Honestly, it’s a little spicy for me. However, my boyfriend loves it, especially with rice and a fried egg. The yoke from the egg makes a bit of a sauce and its richness helps to cut some of the heat from the kimchi.
Ingredients:
1 head of cabbage (I used savoy because it came in my CSA last week but any will work), cut into 1” strips
salt
1/4 cup cilantro, finely chopped
2” piece of ginger root
3 medium cloves garlic
1 tsp Sriracha sauce
2 Tbs fish sauce
3 Tbs rice vinegar
1 tsp sesame oil
3 Tbs red chili flakes
Directions:
Place cabbage in a colander and sprinkle liberally with salt. Toss a few times to mix. Let the cabbage sit for at least an hour, mixing occasionally. This helps to remove some of the liquid from the cabbage.
Press the cabbage against the bottom of the colander to get any remaining liquid out and transfer into a gallon resealable bag.
Grate the ginger and garlic into the bag with a microplane or small grater.
Add in the rest of the ingredients and seal the bag. Double check to make sure it’s sealed!
Squish the cabbage around until it’s coated with the sauce. Refrigerate at least 24 hours or up to a month. The flavor will get stronger the longer it sits.
Serve over rice, with a stir fry or with an egg.
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