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Refrigerator Kimchi
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This dish, from Jan Kelly of Meritage Restaurant, is super simple, fantastically flavorful and gets better as it ages. But beware, the longer it sits, the stronger it gets.
serves 4


1 head Napa cabbage

2 tablespoons Kosher salt

1/2 cup sugar plus two tablespoons

3 tablespoons chopped garlic

3 - 4 tablespoons chopped ginger

1/4 soy sauce

1/4 cup fish sauce

1/2 cup Asian chili powder (avail. at Asian markets)

2 teaspoons salted shrimp (in jar - avail. at Asian markets)

1/2 cup sliced green onions (optional)

1/2 cup julienned carrots (optional)

Water if needed

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  • I'm a dairy free recipe!
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  • I'm a heart healthy recipe!
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  1. Cut cabbage in half then cut crosswise into 1-inch pieces.
  2. Toss cabbage with salt and two tablespoons sugar and let sit overnight in refrigerator.
  3. Make the brine - combine the garlic, ginger, Asian chili powder, fish sauce, soy sauce, shrimp and 1/2 cup sugar. The consistency should be like creamy dressing. If too thick, add water.
  4. Add carrots and green onions - if using.
  5. Drain cabbage, then add it to the brine. Coat well.
  6. Cover and refrigerate. Let it sit at least 24 hours.
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