Eosinophilic Esophagitis Friendly Ginger-Lime Fresh Cabbage Kimchi

Total time1 hr 30 min

Prep time30 min

Cook time0 min

Eosinophilic Esophagitis Friendly Ginger-Lime Fresh Cabbage Kimchi

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Ingredients

6 servings

For the cabbage

1 small head napa cabbage (about 2 lb), cut into 1 ½-inch pieces
1 ½ tsp kosher salt

For the kimchi paste

3 tbsp gochugaru (korean red pepper flakes)
Frontier Co-Op Gochugaru
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2 tbsp fresh ginger, peeled and finely grated
3 tbsp fresh lime juice (from about 2 limes)
1 tbsp fish sauce
1 tsp toasted sesame oil
1 tsp granulated sugar
4 scallions, green parts only, cut into 1-inch pieces

For serving

1 tsp toasted sesame seeds (optional)

Instructions

1
Place the cabbage pieces in a large mixing bowl and toss with the kosher salt until every piece is coated. Let stand at room temperature for 45 minutes, tossing once halfway through, until the cabbage has wilted noticeably and released liquid.
2
Transfer the salted cabbage to a colander and rinse briefly under cold water to remove excess salt. Shake well and pat dry with a clean kitchen towel, or squeeze gently in small handfuls to remove as much moisture as possible.

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