I never really liked kimchi to be honest. They know that spicy pickled cabbage with red spots all over. The fact that there are always kept in a large pot of murky vinegar (I think not) help to entice my senses either. Kimchi for me is always spicy pickled cabbage tasted like wax. I just did not like it.
But Korean kimchi salad is a completely different topic.
Do not be deceived because it has the word "kimchi" in their name. Korean kimchi salad is a refreshing mix of newGarden vegetables with a "not so sharp, sweet dressing. There is nothing - I repeat, NOTHING - like regular old kimchi.
The first day I tried (in the same night my mother came home with the Korean-style grilled chicken!), I have almost finished the whole box of them. Yes, it's so good. She is sweet, crisp, light and refreshing - the perfect aperitif for any occasion. I recommend everyone to try this trial. You will not be disappointed.
Here's the recipe!
Ingredients
1 lb.Kohl
1 tablespoon salt
8 oz Radishes
1 carrot
2 cucumbers
6 tablespoons vinegar
3 tablespoons sugar
1 teaspoon salt
1 Tbsp Korean red pepper paste brand (adjustment amount) to taste
Chopped garlic (adjust amount to taste)
Sesame seeds (adjust amount to taste)
Cut off root and take off each cabbage leaf gently from cabbage. Cooking is the whole cabbage (until cooked but still with a snap) and then put leaves in an ice bath. Cut theRadishes and carrots cut into thin strips. Cut the frozen cabbage, cut into thin strips. Mix vinegar, sugar, salt, pepper paste, and garlic in a bowl. Marinated vegetables, all in the dressing and garnished with sesame seeds.
Enjoy!
sciatic nerve leg pain natural organic ways to lose weight lower blood pressure