Korean Fermented Cabbage / White Cabbage Yangbaechu kimchi

Yangbaechu kimchi-Korean Fermented Cabbage / White Cabbage

"This is an easy Kimchi recipe made with White (Western) cabbage (yang
  baechu)."

Recipe By     : Ellen M. Ennis Davis
Source: Pooka's What's for Dinner: Gluten Free with Attitude
Serving  : 6  
Cuisine:   "Vegetable Side Dishes"
Categories    : International, Asian, Korean, Gluten Free, Vegan, Corn Free, Dairy Free, Egg free, Heart Healthy, Low Carb, Low fat, Nut Free
                                        
  1         small head  cabbage -- shredded into thin strips
  1         sweet onion -- thinly sliced
             kosher salt -- 1/4 cup  to sprinkle on cabbage and onions
  Kimchi Sauce

  2         tablespoons Gochujang (Korean Hot Pepper Paste)

  4         green onions -- chopped
  1         carrot -- julienned (optional)
  1         red bell pepper -- chopped fine
  3         cloves  garlic -- minced
  2         tablespoons  soy sauce, low sodium
  2         tablespoons  seaweed sesame sprinkles
  1         tablespoon  sesame oil
  1         tablespoon  honey

Garnish
  1         tablespoon  seaweed sesame sprinkles
  2         green onions -- chopped

Place cabbage and onion into a large bowl.

Add 1 cup cold water and ¼ cup kosher salt. Mix it well with your hands to
properly salt the cabbage. Set aside for 10 minutes.

Make kimchi paste by mixing the ingredients together in a bowl:

Wash and rinse the salted cabbage in cold water a couple of times. Drain
the water and dry cabbage with kitchen towels.

Mix the kimchi paste into the cabbage thoroughly.

Put the kimchi into a large ziploc® freezer bag.

Put the kimchi into a large ziploc® freezer bag.

Press down on the kimchi then press as much air out of the bag as you can
and seal to protect your kimchi from being exposed to too much air. Let marinate for 30 minutes to 1 hr.

You can eat it right away, just like salad. Or keep it at room temperature
for 24hrs or up to a few days then refrigerate. This will be fermented Kimchi.


Serving Ideas : Fermented kimchi can be used for  kimchi stir-fried rice or kimchi soup/stew.
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Per Serving : 62 Calories; 2g Fat (32.4% calories from fat); 1g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 211mg Sodium.  Exchanges: 1 1/2 Vegetable; 1/2 Fat; 0 Other
Carbohydrates.