Quick Kimchi
Ingredients
- 1 green cabbage , cored and cut into bite-sized pieces
- ¼ cup kosher or sea salt
- ¼ cup gluten-free gochujang (or substitute 2 tablespoons chili garlic sauce plus 1 tablespoon sugar)
- 3 tablespoons Marukan Organic Seasoned Rice Vinegar
- 2 tablespoons fish sauce
- 3 cloves garlic , minced
- 1- inch piece fresh ginger , peeled and finely grated
- 2 carrots , peeled and grated with the large holes of a box grater
- 3 green onions , finely chopped
Instructions
- Place cabbage in a large bowl and sprinkle with salt. Toss to coat the cabbage with salt. Cover with water and toss again. Let sit for at least 10 minutes or up to 2 hours. Drain and rinse the cabbage. Dry thoroughly. Place in a dry bowl.
- In a small bowl, combine gochujang, vinegar, fish sauce, garlic, and ginger. Add to the cabbage with the carrots and green onions. Toss well.
- Can be eaten right away or stored, covered, in the refrigerator for up to 2 weeks.
Nutrition
Calories: 400kcal | Carbohydrates: 92g | Protein: 18g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 31390mg | Potassium: 2462mg | Fiber: 28g | Sugar: 43g | Vitamin A: 21771IU | Vitamin C: 361mg | Calcium: 496mg | Iron: 6mg
