Heat oil in a large saucepan over medium heat. Add onion; sauté 5 minutes. Add garlic cloves; sauté 1 minute. Stir in broth and kimchee; bring to a boil over high heat. Reduce heat; simmer 10 to 12 minutes or until vegetables are tender. Stir in tofu and tamari; simmer 5 minutes.
Preparation time: 25 minutes
Standing time: 3 to 4 hours
Fermenting time: 2 to 3 days
Servings: 20 (¼ cup) servings
Calories: 17 per serving (5% from fat)
ChefMD ingredient: Napa cabbage
1 large head Chinese cabbage (napa), 2 to 2½ pounds
1/3 cup coarse sea salt or kosher salt
4 green onions, sliced
1 cup slivered daikon
2 tablespoons rice vinegar
2 teaspoons each: crushed red chili pepper flakes, ground ginger and sugar
4 cloves garlic, minced
Cut cabbage crosswise into 1½-inch thick slices. Lay slices down; cut crosswise into 1½-inch slices (creating 1½-inch squares of cabbage). Combine cabbage and salt in a large bowl, tossing well. Cover; let stand 3 to 4 hours or until cabbage wilts. Transfer to a colander; rinse well with cold water. Drain and repeat rinsing once to remove all excess salt. Transfer cabbage to a clean dish towel; roll up and press to absorb excess moisture. Transfer cabbage to a large bowl; add remaining ingredients and toss well.* Pack mixture into a clean glass jars with tight fitting lids (washed spaghetti sauce jars work well). Store in cool dark place for two to three days. Refrigerate up to two weeks.
*At this point, some of the kimchee may be used as a fresh condiment to serve right away before fermenting the rest.
Culinary Taste Tip
Tofu naturally absorbs flavors from other foods. Experiment with different sauces and spices to find a taste uniquely your own.
Culinary Technique Tip
To get the most health benefits from fresh garlic, use a fine chop to dice the cloves. The finer the chopping, the more allicin is generated and the stronger the medicinal effect. Allicin may help lower cancer and heart disease risk.