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Receta Diabetic, Low Fat Traditional Nappa Cabbage Kimchi

by Global Cookbook

Ingredientes

1 c. salt, plus 1 Tbsp. salt 1/2 gal water 2 x heads nappa cabbage 1 head garlic 2 piece ginger root (each 1" long) 1/4 c. fish sauce or possibly korean salted shrimp, (optional)

1 x daikon, peeled and grated 1 bn green onions, cut 1" lengths 1 bn mustard greens, cut 1" pcs 1/2 c. korean grnd chile 1 tsp sugar, (optional) sesame oil, (optional) sesame seeds, (optional)

Direcciones

1. Cut cabbage in quarters or possibly 2-inch wedges, depending on size.
2. Dissolve 1 c. salt in water.
3. Soak cabbage in salt water 3 to 4 hrs.
4. Separate cloves of garlic and peel.
5. Combine garlic, ginger and fish sauce or possibly shrimp in food processor or possibly blender till finely chopped.
6. In large bowl, combine daikon, green onions, mustard greens, garlic mix, chile, 1 Tbsp. salt and sugar.
7. Toss gently but thoroughly.
8. (If mixing with your hands, be sure to wear rubber gloves to avoid chile burn.)
9. Remove cabbage from water and rinse thoroughly.
10. Drain cabbage in colander, squeezing as much water from the leaves as possible.
11. Take cabbage and stuff daikon mix between leaves, working from outside in, starting with largest leaf to smallest.
12. Don't overstuff, but make sure daikon mix adequately fills leaves.
13. When entire cabbage is stuffed, take another big leaf and wrap tightly around rest of cabbage.
14. Divide cabbage among 4 (1-qt) jars, pressing down firmly to remove any air bubbles.
15. Let sit 2 to 3 days before serving.
16. Remove kimchi from jar and slice into 1-inch-length pcs.
17. If serving before kimchi is fermented, sprinkle with little bit of sesame oil and sesame seeds.
18. Chill after opening.
19. Makes 4 qts.

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