Recipe: Kimchee Slaw

Crunchy and tangy, this kimchee slaw is full of cabbage, daikon, and ginger.

Number of Servings: 50, 1oz. servings

Ingredients

  • 2 pounds + 6 ounces trimmed Napa cabbage
  • 9 ½ ounces Japanese daikon radishes
  • 4 pounds + 12 ounces thinly sliced yellow onions
  • 2 ⅓ tablespoon salt
  • ¼ cup + ⅔ tablespoon rice wine vinegar
  • 2 ⅓ tablespoon Asian chili paste
  • 1 ⅔ tablespoon shredded and drained ginger root
  • 1 tablespoon + ½ teaspoon Asian fish sauce
  • 1 tablespoon + ½ teaspoon granulated sugar
  • 1 ¼ teaspoon fresh peeled garlic

Instructions

Trim and peel 1 pound of daikon. Slice into 2 inch pieces widthwise. Julienne on a mandolin. Thinly slice 8 ounces of onions on mandolin. Finely grate 3 tablespoons of ginger on a box grater. Trim off any blemished leaves from the top of the cabbage. Slice the cabbage into quarters. Remove the core. Thinly slice the cabbage widthwise.

Place the cabbage, daikon and onions in a 2-inch perforated stainless steel hotel pan. Place the 2-inch pan of cabbage inside a 4-inch full stainless steel hotel pan to catch any liquid that is extracted from the cabbage mixture.

Sprinkle ½ cup of salt over the cabbage mixture. Toss together until mixed. Cover with film wrap. Allow to rest at room temperature for up to 3 hours.

Combine ½ cup of rice vinegar, ¼ cup of red Asian chili paste, 2 tablespoons each of ginger and fish sauce, 2 tablespoons of granulated sugar, and 2 teaspoons of garlic in a large stainless steel mixing bowl large enough to hold the cabbage after pressing. Whisk together thoroughly. Cover with film wrap. 

Rinse off the salt from the cabbage under cold tap water. Place the perforated cabbage pan back inside the 4-inch pan. Loosely cover the cabbage mixture with film wrap. Place the full 2-inch stainless steel hotel pan on top of the cabbage. Place enough weight inside of the top pan to press out the water. Allow to rest for 30 minutes. 

Remove the weighted pan. Pat the cabbage as dry as possible with paper toweling. Add the cabbage to the pickling mixture. Mix thoroughly until evenly coated. Place in a nonreactive storage container. Cover and refrigerate for at least 12 hours. Stir periodically. Drain before use.

Refrigerate at 41°F or below.

Recipe provided courtesy of Gordon Food Service

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