Fresh Napa Cabbage Kimchi Salad (Baechu Geotjeori)
How to Make Kimchi Salad
Servings: 10
Calories: 31kcal
Ingredients
Main
- 820 g napa cabbage , (1.8 pounds) Chinese cabbage
- 240 g korean radish or daikon radish, (8.5 ounces)
- 50 g brown onion , (1.8 ounces)
- 40 g green onion , (1.4 ounces)
- 2/3 cup rock salt , or Korean coarse sea salt
- 1 cup water
Kimchi sauce (mix these in a small bowl)
- 1/4 cup Korean chili flakes (gochugaru)
- 1 Tbsp minced garlic
- 1/2 tsp minced ginger
- 1/2 Tbsp soy sauce
- 1/2 Tbsp korean fish sauce
- 1 1/2 Tbsp sugar (I used raw sugar)
- 1 Tbsp toasted sesame seeds
Instructions
- Prepare the main ingredients.-Rinse the outer layer of the Napa cabbage in running water. Cut the stem off. Tear the leaves into long shapes (using hands and/or knife). Alternatively you could cut the leaves into 4-5 vertical sections.-Rinse the radish, peel the skin and thinly slice it (Julienned).-Peel the onion skin, rinse then thinly slice it.-Rinse the spring onion and cut each stalk into 3-5 sections.
- Put the torn/cut Napa cabbage in a big bowl. Add the salt and the water into the bowl and mix well with the cabbage. Put something heavy on top of the cabbage to assist saltiness getting into the cabbage. (Osmosis process) - I used a big sauce pan and water to put pressure on the cabbage. Leave the cabbage like this for about 1 hour. During this time, mix the cabbage every 20 mins so that salt water gets into the leaves evenly.
- After 1 hour, drain the water off. Rinse the cabbage in running water several times and shake off the salt (if any). Tightly squeeze the cabbage to remove the water.
- Put the cabbage and other prepared vegetables into a big clean bowl. Add the sauce and mix them well together.
- Serve with rice or other Korean dishes.
Nutrition
Calories: 31kcal | Carbohydrates: 5g | Protein: 1g | Sodium: 7682mg | Potassium: 148mg | Sugar: 2g | Vitamin A: 255IU | Vitamin C: 9.2mg | Calcium: 49mg | Iron: 1mg