Anne Rosenzweig's Winter Kimchi

Ingredients

• 2 heads Napa cabbage, cut into quarters
• 1 cup coarse salt
• ½ teaspoon cayenne
• 1 head bok choy, cut into 1 1/2-inch lengths and slivered
• 6 cloves garlic, peeled and minced
• 8 scallions, cut into 1 1/2-inch lengths and slivered
• 2 tablespoons peeled and minced or grated ginger
• 3 fresh chilies, minced
• 1 tablespoon sugar
• 2 tablespoons soy sauce

• Nutritional Information

  • Nutritional analysis per serving (20 servings)

    36 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 2 grams protein; 879 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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at least 20 servings

Preparation

1. Layer the cabbage in a bowl or crock, sprinkling with the salt and cayenne between each layer. Cover with a plate that fits inside the bowl, and weight with cans, jars or rocks. Refrigerate for 1 to 2 days.
2. Drain any accumulated liquid from the cabbage, and rinse it well. Dry and cut the cabbage into 1 1/2-inch pieces.
3. Place a layer of cabbage at the bottom of a glass jar or casserole. Mix together the remaining ingredients, and spread a layer of this mixture over the cabbage. Continue to layer, using all ingredients. Cover with a lid, and refrigerate for 5 days. Keeps well for at least 3 weeks, becoming spicier every day.

Marinate 5-7 days