Napa Cabbage Salad

 

Ingredients:

• 1 ramen noodles uncooked
• 1/4 cup butter
• 1/2 cup sesame seeds
• 1/2 cup slivered almonds
• 1 head napa cabbage shredded
• 6 green onions chopped
• 1 can mandarin oranges drained

Dressing:

• 1/4 cup canola oil
• 1/4 cup vinegar rice vinegar, white wine vinegar or regular white vinegar
• 1 Tbsp soy sauce
• 1 Tbsp sesame oil
• 1/8 cup sugar
• 1 rotisserie chicken

Preparation:

1. Crush noodles and add into pan with butter, sesame seeds, and almonds.

2. Cook until golden brown, stir often.

3. Add in seasoning package from ramen noodles and then cool.

4. Mix dressing ingredients together.

5. Place cabbage, green onions, and oranges into a bowl. Top with noodle topping.

6. Drizzle with dressing and toss to coat.

yourhomebasedmom.com

Stir Fried Napa Cabbage with Spicy Garlic Dressing

Ingredients:

• 4 cloves garlic—two chopped and two minced
• Kosher salt
• 4 scallions, finely chopped
• 3 tablespoons soy sauce
• 1 tablespoon Asian sesame oil
• 1 tablespoon water
• 1 teaspoon coarse Korean hot red-pepper flakes
• 1/2 teaspoon sugar
• 1 tablespoon vegetable oil
• One 1 1/2-pound head Napa cabbage, thinly sliced
• 2 teaspoons toasted sesame seeds, toasted

Instructions:

1. Mince and mash the chopped garlic to a paste with a pinch of salt. Stir together the scallions, minced garlic, soy sauce, sesame oil, water, hot red-pepper flakes and sugar together in a small bowl. Set aside.
2. Heat the oil in a wok or large skillet over high heat. Add the cabbage, season with a pinch of salt, and stir-fry, using tongs to stir, until the cabbage is just wilted, 3 to 5 minutes. Remove from the heat and pour the dressing over the cabbage and toss gently to combine. Transfer to a serving dish and garnish with the toasted sesame seeds.

https://www.foodandwine.com/recipes/stir-fried-napa-cabbage-spicy-garlic-dressing

Kimchi

Ingredients:

• 1 medium head (2 pounds) napa cabbage
• 1/4 cup sea salt or kosher salt (see Recipe Notes)
• Water (see Recipe Notes)
• 1 tablespoon grated garlic (5 to 6 cloves)
• 1 teaspoon grated ginger 
• 1 teaspoon sugar
• 2 to 3 tablespoons seafood flavor or water (optional, see Recipe Notes)
• 1 to 5 tablespoons Korean red pepper flakes (gochugaru)
• 8 ounces Korean radish or daikon, peeled and cut into matchsticks
• 4 scallions, trimmed and cut into 1-inch pieces

Instructions:

• Slice the cabbage: Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into 2-inch-wide strips.
• Salt the cabbage: Place the cabbage and salt in a large bowl. Using your hands (gloves optional), massage the salt into the cabbage until it starts to soften a bit, then add water to cover the cabbage. Put a plate on top and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 to 2 hours.
• Rinse and drain the cabbage: Rinse the cabbage under cold water 3 times and drain in a colander for 15 to 20 minutes. Rinse and dry the bowl you used for salting, and set it aside to use in step 5.
• Make the paste: Meanwhile, combine the garlic, ginger, sugar, and seafood flavor (or 3 tablespoons water) in a small bowl and mix to form a smooth paste. Mix in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy (I like about 3 1/2 tablespoons).
• Combine the vegetables and paste: Gently squeeze any remaining water from the cabbage and return it to the bowl along with the radish, scallions, and seasoning paste.
• Mix thoroughly: Using your hands, gently work the paste into the vegetables until they are thoroughly coated. The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!
• Pack the kimchi into the jar: Pack the kimchi into the jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1 inch of headspace. Seal the jar with the lid.
• Let it ferment: Let the jar stand at room temperature for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow.
• Check it daily and refrigerate when ready: Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it's best after another week or two.

Recipe Notes

• Salt: Use salt that is free of iodine and anti-caking agents, which can inhibit fermentation.
• Water: Chlorinated water can inhibit fermentation, so use spring, distilled, or filtered water if you can.
• Seafood flavor and vegetarian alternatives: Seafood gives kimchi an umami flavor. Different regions and families may use fish sauce, salted shrimp paste, oysters, and other seafood. Use about 2 tablespoons of fish sauce, salted shrimp paste, or a combination of the two. For vegetarian kimchi, I like using 3/4 teaspoon kelp powder mixed with 3 tablespoons water, or simply 3 tablespoons of water.

thekitchn.com/how-to-make-easy-kimchi-at-home-189390