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.
Photo: Quick Spicy Kimchee Recipe















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By Flouvela
on July 31, 2012
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I made this last summer and loved it. This time I decided to make fermented kimchi bec I thought it would last longer. But, they say it only lasts 3-4 weeks or it gets to strong. So I made this again. But, how long will it last and be edible?? I want to eat summer produce in the summer and use this to eat when my garden is done. Thanks!
By digidon
on April 18, 2012
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I tried this recipe tonight but the flavor wasn't good, not like traditional kimchi ,
By bleumoonfarm_43...
Shell Lake, WI
on December 19, 2011
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This is really good! I followed the recipe except added more garlic chili paste just cause I like spicy food. I let it get cold in the frig for a couple hours to let the flavors meld and then had it with chow mein. Again, it was very good. I will use this recipe again!
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