- Ready In:
- 3hrs 10mins
- Place cabbage and salt in a large bowl, tossing gently to combine.
- Weigh down cabbage with another bowl.
- Let stand at room temperature 3 hours, tossing occasionally.
- Drain and rinse with cold water.
- Drain and squeeze.
- Combine cabbage, water and remaining ingredients.
- Cover and refrigerate at least 4 hours.
Questions & Replies
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Okay, so this is the second of two cabbage dishes I made after reading an article about cabbage being good for you and for the planet at Sociecity: http://sociecity.com/rethink/mighty-cheeseburger-meets-lowly-cabbage<br/><br/>I NEVER liked kimchi much, but this one is a bit easier for a guy like me to handle. Thank you for posting Budgiegirl!
I love this interpretation of Kimchi! It's light and refreshing. I find the cups to weight ratio to be off for the cabbage amount. For me 16 cups was about 5 pounds (or my grocery receipt is wrong!). I suggest adding carrots or daikon radish to squeeze in some more veggies- I'm going to try raddichio or red cabbage too next time.
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I have always enjoyed cooking and looking for recipes. I have to admit though, until I joined Weight Watchers four years ago I never did much cooking. Since then it has became vital to do my own cooking and I find I am really good at it. I really enjoy trying new ingredients like Quinoa, Millet, Porktenderloin, hoisin sauce, beans, Textured Vegetable Protein among many other new ingredients. My family has started thinking I am a little weird with all the unusual ingredients I have in my pantry. My passions are my 3 nephews, Matthew, Lucas and Charles and my 8 parrots, Guy, Pete, Toby, Daisy, Zeke, Ernie, Max and Lu. They keep me positive when life takes a nose dive.