TYLER'S QUICK SPICY KIMCHEE
1 head napa cabbage, 1 to 1 1/2 pounds
1/4 cup kosher salt
1/2 cup rice vinegar
1 tablespoon granular Splenda or equivalent liquid Splenda
2 tablespoons chili paste
1 tablespoon ginger root, grated
2 cloves garlic, chopped fine
2 green onions, sliced fine
Chop the stem end off the cabbage and then cut it into quarters lengthwise. Cut the quarters into 1/2-inch chunks. Place in a large colander and add the salt; mix well. Place over a bowl or in the sink and let drain, covered, about 2 hours until wilted.
In a large bowl, mix the vinegar and Splenda. Add the remaining ingredients. Rinse the salt off the cabbage well. Drain then add to the vinegar mixture. Pack into a clean quart canning jar, packing down the cabbage tightly. Add enough water to cover the cabbage. Cover and refrigerate at least 4 hours and preferably overnight. This will get hotter as it ages.
Makes about 8 servings
Do not freeze
Per Serving: 31 Calories; trace Fat; 2g Protein; 7g Carbohydrate; 2.5g Dietary Fiber; 4.5g Net Carbs
This is from Tyler Florence of Food Network. Although I'm not a big kimchee fan, my husband is and I made this for him to go with some Bulkogi (Korean Barbecue). I thought that the ginger was a little too strong and I don't recall ever tasting ginger in the kimchee that I've eaten. My husband like it but he thought it could be a lot hotter. I let him rate this recipe.