Shang Kimchi (Summer, or Raw, Kimchi)

Cooking Light. Note resting and chilling time. Make ahead recipe.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 14  cups  coarsely chopped napa cabbage (about 2 pounds)
• 3  tablespoons kosher salt
• 1  tablespoon sesame seeds, toasted
• 2 1⁄2 tablespoons sambal oelek or 2 1⁄2 tablespoons  thai chili paste
• 2  tablespoons  minced fresh garlic
• 2  teaspoons  dark sesame oil

Directions

1. Place cabbage and salt in a large bowl, tossing gently to combine. Weigh down cabbage with another bowl.
2. Let stand at room temperature 3 hours, tossing occasionally. Drain and rinse with cold water. Drain and squeeze dry.
3. Combine cabbage, sesame seeds, and remaining ingredients. Cover and refrigerate at least 4 hours before serving.