Kimchi

 Kimchi
Makes 4cups
This mildly spiced kimchi can be made hotter by adding more ground chiles. It will get more sourwith time; if it becomes too sour to enjoy on its own, use it to make the Kimchi Stew recipe on vegetariantimes.com.

1/2 cup kosher or coarse sea salt
1 small head napa cabbage
(1 1/2 lb.), halved and cut into 1/2 -inch-thick slices
9 chiles de arbol or Thai bird chiles
1 medium daikon radish, julienned (4 oz.)
6 green onions, cut into 1/2-inch lengths
2 Tbs. unseasoned rice vinegar
2 cloves garlic, minced (2 tsp.)
2 tsp. grated fresh ginger
1 tsp. sugar

1 .Stir salt into 2 1/2 cups water in large nonreactive bowl. Add cabbage, and stir to coat leaves well. Let stand
5 hours, or overnight, stirring occasionally. Drain.
2 .Grind chiles in coffee grinder until powdered (it’s OK ifthere are some larger bits).
3 .Transfer cabbage to clean bowl, and add 1 1/2 Tbs. ground chiles, radish, green onions, rice vinegar, garlic,
ginger, and sugar. Toss with hands (wearing rubber gloves) to coat. Transfer to clean 1-quart canning jar, packing cabbage tightly. Seal with lid. Let stand 2 to 3 days at room temperature, turning upside down occasionally to coat cabbage with pickling liquid. Store in fridge up to 2 weeks.

PER 1/4-CUP SERVING 19 cal; 1 g prot;
<1 g total fat (O g sat fat}; 3 g carb;
D mg chol; 217 mg sod; <1 g hber;
1 g sugars  

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