looking for non-fermented kimchi slaw recipe?

Question

I got completely hooked on this fresh, crunchy slaw when living in Alaska. It was prepared by a chinese gentleman sometimes right in front of me but he would never divulge his recipe. I've been looking for a recipe for anything close ever since. I know the ing.but cant manage to duplicate it. Vinegar, red pepper flakes, garlic, an oil of some kind, a little sugar, raw napa cabbage and green onions.

Answer 1

Northern Cabbage Kimchi

Ingredients

(1 servings)

5 Heads cabbage
7 Korean readishes
1/2 Bundle
1/2 Bundle
4 Soaked forest mushrooms -- ,
Soaked and cut int
4 Dried stone mushroom -- ,
Soaked, cleaned an
2 Korean pears -- , cut into
Thin juli
5 Garlic bulbs -- , peeled and
Crushed
3 sm Ginger roots -- , peeled and
Crushed
3 c Red pepper powder -- made
Into a paste wi
Red pepper threads
1/2 c Pickled corvina -- , cut
Into narrow st
1/3 c Pickled baby squid, "
1 sm Octopus,
1/3 c Pickled baby shrimp,
Chopped
1/3 lb Oysters
1 1/2 lb Beef brisket, boiled in 5
qt Water or bee
4 c Coarse salt
Table salt
Sugar
Korean watercress -- , cut
In 2" length
Green thread onions -- , cut
In 2" length


Instructions

Preliminaries
Trim off the tougher outer leaves of the celery cabbage and save them; cut each cabbage head into 2 to 4 sections lengthwise (see above recipe)
Preparations
1. soak the cabbage sections and the radishes in a brine prepared with 3 cups of salt and 4 quarts of water for 3 to 4 hours or until softened. Rinse with cold water.
2. halve the radishes, reserving 2 and make slit cuts up to 2/3 of the length from the bottom.
3. cut the pears into thin julienne strips.
4. cut the pickled fish and the fresh squid and octopus into 1 1/2" narrow strips.
5. cut the 2 remainding radishes into thin julieen; mix the radish strips with the red pepper paste. Then, add all the remainding vegtables, mushrooms, and chestnuts along with the octopus, squid, and pickled fish; mix well. Finally, toss the mixture with oysters and pear strips and season with salt. This is the stuffing.
6. Pack the stuffing between the layers of the cabbage leaves; filling the slit-cuts on the radishesi. stack the stuffed cabbage and radishes in a crock; cover with the salted outer leaves (preliminaries). After 2 or 3 days, add a mixture of salt, pickled corvina juice, pickled baby shrimp juice, and beef broth, just enough to cover


Kimchi #1
Yield: 1 Servings

Ingredients

1 4-6 lb head chinese cabbage
-(up to)
6 c water
1/2 c salt
1 tb salt
1 tb sugar (up to)
6 green onions; chopped (up
-to)
3 cloves garlic; minced
2 tb powdered red pepper
1 1/2 tb fresh ginger; grated
1/4 c fish sauce or salted shrimp

Instructions

Cut cabbage in 1-1/2 inch strips. Make salted water by adding 1/2 cup salt
to 4-6 cups water. Soak cabbage in enough salt water to cover for 5-10
hours. Drain. Combine cabbage with salt, sugar, green onions, garlic, red
pepper, ginger and fish sauce or salted shrimp. Mix well and spoon into
large jar. Cover and refrigerate 1-2 days before using. Keeps well several
weeks. Use as a relish or salad. Makes about 1 quart.