This is a Korean cabbage salad. I had it in a restaurant here . They serve it along with Chinese platter.This salad tasted so good that I started hunting for its recipe on the net. There are many recipes on the net , but I compiled 2 – 3 recipes to make one that suited me. Most of them had fish sauce and dried shrimp which is no no for me as I am a vegetarian.
Cabbage as you know is packed with vitamins and it boosts our immunity too.
When I was making it I found many similarities in our own gajar gobi shalgam achaar.The Kimchi is like a pickle to the Koreans.
Like we have our Indianized the Chinese food feel free to experiment with this relish by increasing , decreasing the quantity of chilli powder , ginger garlic, vinegar etc to suit your taste. I can assure you there is no scope for the recipe to go wrong .I made it khatta meetha and little hot.
Normally the Koreans ferment this relish.But since I have not tasted a fermented Kimchi I did not take a chance with mine. I straight away put it in the fridge . I believe it stays long in the fridge.
This goes well with the Chinese fried rice, noodles.If you want to be more adventurous make a Pasta salad, or use it in a sandwich like it is mentioned on the net.
I made the Kimchi salad today, n it is tasting nice. There is this mingling flavour and freshness of cucumber , radish, garlic Try it.
250 gms cabbage (use chinese cabbage or Napa Cabbage if available)
Salt for cabbage -approx – 1 Tbsp
2 tsp garlic chopped
1 tsp ginger grated
1 tsp chilli powder
1 tsp soya sauce ( optional)
salt , sugar and vinegar to taste.
1 Tbsp oil refined or sesame seed oil
Few slices of cucumber , radish, and carrots.
Sprinkle the salt on the leaves, keep it in a colander for 30 minutes. Keep a bowl beneath the colander to collect the salted water.
Mix the ginger garlic oil and other seasoning together with the vegetables including cabbage . Check the salt .add some if required. Keep it in the fridge and use.