Quick Spicy Kimchee

Total Time:
6 hr 40 min
Prep:
40 min
Inactive:
6 hr

Yield:
1 quart
Level:
Intermediate

CATEGORIES
Ingredients
  • 1 head Napa cabbage, about 1 to 1 1/2 pounds
  • 1/4 cup kosher salt
  • 1/2 cup rice vinegar
  • 1 tablespoon sugar
  • 2 tablespoons hot chili paste (recommended: Srirachi Hot Chili Paste)
  • 1 -inch piece fresh ginger, grated
  • 2 cloves garlic, finely chopped
  • 2 scallions, finely sliced
Directions

Remove outer leaves from cabbage. Cut cabbage in quarters and remove the tough inner core. Slice across sections into 1/2-inch slices. Put into a colander, add salt, and mix well. Place over a bowl and let drain, covered, until wilted, about 2 hours.

In a large bowl combine the vinegar and sugar and stir to dissolve. Add the chili paste, ginger, garlic, and scallions and stir. Rinse the salt off the cabbage with a couple of changes of water. Dry well and add to the vinegar mixture; stir well to combine. Put into a sterilized glass jar and pack the cabbage down; add enough water to cover. Close the jar and refrigerate for at least 4 hours. This is spicy and gets spicier the longer it sits - add or subtract chili paste to your taste.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Quick Spicy Collards