Ingredients for Tame Kimchi
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How to Make Tame Kimchi
- In a large bowl, combine the thinly sliced Napa cabbage and julienned Korean radish. Sprinkle with salt and gently massage for 2-3 minutes to help soften the vegetables and draw out moisture.
- Let the cabbage and radish mixture sit for 10 minutes. Then, rinse thoroughly under cold water and squeeze out excess liquid.
- In a separate bowl, whisk together the gochugaru, minced garlic, minced ginger, fish sauce (or soy sauce), gochujang, rice syrup or sugar, and sesame oil.
- Add the drained cabbage and radish mixture to the bowl with the sauce. Gently toss to coat evenly.
- Serve immediately or let the kimchi sit for at least 30 minutes to allow the flavors to meld. The longer it sits (refrigerated), the more flavorful it becomes.
Nutrition Information (Approximate per serving)
Sodium
198 g
Sugar
15g
Fat
2g
Carbs
2g