Xie Xie’s Tofu Salad With Pickled Greens

recipe image

Garlicky, keen, and scrumptious, this swiftly kimchi combines crunchy bok choy and at ease napa cabbage for a animated mix of textures.

Picture: © Line Klein

Complete Time:

1 hrs 15 mins


  • 1 pound napa cabbage, chopped

  • 1 pound toddler bok choy, trimmed and quartered lengthwise

  • 1/3 cup kosher salt

  • 1/4 cup plus 1 teaspoon sugar, divided

  • 8 cups water

  • 2 teaspoons finely grated or minced garlic

  • 1 teaspoon finely grated peeled new ginger

  • 1 heaping tablespoon gochugaru (Korean red pepper flakes) or 1 teaspoon beaten red pepper

  • 2 tablespoons fish sauce

  • 1 tablespoon toasted sesame oil

  • Toasted sesame seeds, for garnish


  1. In a realizing bowl, mix the napa cabbage and bok choy. In a realizing saucepan, mix the salt and 1/4 cup of the sugar with the water and heat over sensible heat suitable till the salt dissolves. Pour the brine over the cabbages and let stand at room temperature for 30 minutes.

  2. Rinse and drain the cabbages. Switch to a realizing bowl and add the garlic, ginger, red pepper flakes, fish sauce, sesame oil, and the final 1 teaspoon of sugar; toss effectively. Let stand for 30 minutes. Garnish the kimchi with sesame seeds earlier than serving.

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