Julie Hasson is the author of 9 cookbooks, including 125 Best Chocolate Chip Recipes, 125 Best Chocolate Recipes, 125 Best Cupcake Recipes and 300 Best Chocolate Recipes, Vegan Diner, Vegan Pizza and Vegan Casseroles. You can visit julie at www.juliehasson.com
I love Kimchi! I’ve been experimenting with this recipe for years. The combination of red pepper, salt, garlic and ginger coupled with the pickled-crunchy texture of the cabbage get my taste buds reeling. I make it all year round.
- Category: Korean Salad
- 1–1/2 cups water
- 1–1/2 tablespoons sweet rice flour
- 1/4 cup minced ginger
- 1/4 cup minced garlic
- 1 large head Nappa cabbage (about 4–1/2 pounds), sliced into 1-inch or larger pieces and quartered
- 3–4 tablespoons kosher salt
- 5 tablespoons Korean hot pepper flakes
- 1/2 cup thinly sliced scallions
- In a saucepan, whisk together water and rice flour until smooth. Heat over medium heat, whisking continuously, until mixture thickens and starts to simmer. Remove from heat and let cool off a bit. Add ginger and garlic, whisking well.
- In a very large bowl, add cabbage and sprinkle with salt, pepper and scallions, tossing to mix. Let sit for 5 minutes. Pour sauce over cabbage, tossing well.
- Let cabbage sit at room temperature for a couple hours. Toss well and place in large container. Refrigerate.
- This kimchi can be served as a salad the day that it’s made, or refrigerated for up to a week. The kimchi will continue to ferment, developing a stronger flavor each day.
- The recipe can be halved.
- Copyright © 2009