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Refrigerator Kimchi · Side Dishes
This dish, from Jan Kelly of Meritage Restaurant, is super simple, fantastically flavorful and gets better as it ages. But beware, the longer it sits, the stronger it gets.
serves 4
Ingredients
1 head Napa cabbage
2 tablespoons Kosher salt
1/2 cup sugar plus two tablespoons
3 tablespoons chopped garlic
3 - 4 tablespoons chopped ginger
1/4 soy sauce
1/4 cup fish sauce
1/2 cup Asian chili powder (avail. at Asian markets)
2 teaspoons salted shrimp (in jar - avail. at Asian markets)
1/2 cup sliced green onions (optional)
1/2 cup julienned carrots (optional)
Water if needed
Directions
- Cut cabbage in half then cut crosswise into 1-inch pieces.
- Toss cabbage with salt and two tablespoons sugar and let sit overnight in refrigerator.
- Make the brine - combine the garlic, ginger, Asian chili powder, fish sauce, soy sauce, shrimp and 1/2 cup sugar. The consistency should be like creamy dressing. If too thick, add water.
- Add carrots and green onions - if using.
- Drain cabbage, then add it to the brine. Coat well.
- Cover and refrigerate. Let it sit at least 24 hours.
