Kimchi

Vegetarian Journal, March-April, 2004 by Nancy Berkoff

VARIATIONS Pumpkin Kimchi:

Replace cabbage with 3 pounds of fresh pumpkin or winter squash that has been peeled, seeded, and cut into 2-inch squares. Proceed as above.

Leek Kimchi

Replace total cabbage with 36 (about 6 pounds) fresh leeks that have been washed, trimmed, and chopped into 2-inch strips.

Green Chili and Spinach Kimchi:

Replace total cabbage with 30 (about 1 1/2 pounds) fresh green chilies, such as Anaheim chilies, that have been seeded and cut into thin strips and 15 pounds fresh spinach that has been washed and drained.

A note about kimchi and sodium: Because kimchi is soaked in brine, it is nearly impossible to determine how much salt has been absorbed into this dish. Therefore, kimchi is not recommended for individuals who are concerned about their sodium intakes.

Nancy Berkoff, RD, EdD, CCE, is VRG's Food Service Advisor and the author of, most recently, Vegan Microwave Cookbook.