Shang Kimchi (Summer, or Raw, Kimchi)

Shang Kimchi (Summer, or Raw, Kimchi)
Photo by Karry Hosford


  • 14 cups coarsely chopped napa cabbage (about 2 pounds)
  • 1 tablespoon sesame seeds, toasted
  • 2 ½ tablespoons sambal oelek or Thai chile paste
  • 2 tablespoons minced fresh garlic
  • 2 teaspoons dark sesame oil
  • 3 tablespoons kosher salt

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 dry. Combine cabbage, sesame seeds, and remaining ingredients. Cover and refrige...

View full recipe at My Recipes


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