Quick Spicy Kimchee Low Carb Tyler Style |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Adapted from Tyler Florence's recipe, to make it carb friendly. I lowered the ginger option and upped the heat with crushed red chilies and diced thai bird chiles. Ingredients:
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 |
2 teaspoons crushed red pepper flakes |
2 teaspoons ginger root, grated |
2 cloves garlic, chopped fine |
2 green onions, sliced fine |
2 tiny thai bird chiies, seeded and halved |
Directions:
1. Chop the stem end off the cabbage and then cut it into quarters lengthwise.
2. Cut the quarters into 1/2-inch chunks. Place in a large colander and add the salt; mix well.
3. Place over a bowl or in the sink and let drain, covered, about 2 hours until wilted.
4. In a large bowl, mix the vinegar and Splenda.
5. Add the remaining ingredients except the Thai chilies..
6. Rinse the salt off the cabbage well.
7. Drain then add to the vinegar mixture.
8. Pack into a clean quart canning jar, packing down the cabbage tightly.
9. Tuck in the Thai bird chilies deep into the cabbage.
10. Add enough water to cover the cabbage.
11. Cover and refrigerate at least 4 hours and preferably overnight. This will get hotter as it ages.
12. I love this stuff and it will clear your sinuses.
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