Shang Kimchi Summer or Raw Kimchi
Savor the vibrant flavors of "Shang Kimchi Summer," a refreshing spin on traditional kimchi that's perfect for warmer months. This raw kimchi recipe skips fermentation, delivering a crisp, tangy bite that's ready in just 30 minutes. Featuring Napa cabbage as its star, it's paired with julienned carrot, daikon radish, and green onions, creating a colorful medley of crunch and zest. A bold seasoning paste made with garlic, ginger, gochugaru (Korean red pepper flakes), fish sauce, and a touch of sesame oil infuses each bite with authentic Korean-inspired flavors. Ideal as a chilled side dish or a light complement to steamed rice, this quick and easy recipe celebrates the fresh, vibrant essence of summer. Perfect for fans of Korean cuisine, this no-fuss kimchi is a must-try!
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Recipe Information
Ingredients
- 1 head Napa cabbage
- 1 medium Carrot
- 0.5 medium Daikon radish
- 4 stalks Green onions
- 2 tablespoons Sea salt
- 2 tablespoons Gochugaru (Korean red pepper flakes)
- 2 tablespoons Fish sauce
- 3 cloves Garlic
- 1 tablespoon Ginger
- 1 teaspoon Sugar
- 2 tablespoons Rice vinegar
- 1 teaspoon Sesame oil
Instructions
1. Remove any damaged outer leaves from the Napa cabbage. Cut it lengthwise into quarters, then chop into bite-sized pieces.
2. Place the chopped cabbage into a large mixing bowl and sprinkle it with sea salt. Massage the salt into the cabbage, ensuring every piece is coated. Let it sit for 20 minutes to draw out excess moisture.
3. While the cabbage is resting, peel and julienne the carrot and daikon radish into thin strips. Slice the green onions into 2-inch-long pieces.
4. Prepare the seasoning paste by finely mincing or grating the garlic and ginger. Combine garlic, ginger, gochugaru, fish sauce, sugar, rice vinegar, and sesame oil in a small bowl. Mix well to form a paste.
5. After 20 minutes, rinse the cabbage thoroughly under cold water to remove excess salt. Drain well and gently squeeze out any remaining water.
6. Add the carrot, daikon radish, and green onions to the drained cabbage. Pour the seasoning paste over the vegetables and thoroughly mix with your hands or tongs, ensuring an even coating (wear kitchen gloves if desired).
7. Transfer the raw kimchi to a serving dish or an airtight container if storing. Serve fresh and chilled as a side dish or pair with rice for a light meal.
Nutrition Facts
Calories |
487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 16673 mg | 725% | |
| Total Carbohydrate | 55.9 g | 20% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 27.2 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 758 mg | 58% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2844 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
