Photo: Quick Spicy Kimchee Recipe
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.
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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!
By knopp_12523926
eastern shore
on July 20, 2011
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I go for authentic for just about everything I do. But this recipe - while not authentic - is still good. Remember, this is supposed to be fresh and eaten in a short amount of time, and Korean kimchee is supposed to brew for a long time to get it's flavor. If you rely on fresh whole hot peppers alone for the heat it will not have the time to brew into the cabbage. Personally I use chili garlic sauce, the one I use is put out by the same people that make the california srirachi hot sauce, it is more like ground up chili. I use more green onion too.
By rareonesee
Maryland
on June 01, 2011
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*****This is a great recipe that is very similar in taste to the traditional kimchi. Just because the exact same ingredients are not in this recipe does not detract from its excellent fresh taste! I love to make this and I have made it like ten times. It is not hard to do and it turns out perfect every time. I even add some peeled chopped up cucumber for a twist to it. Every person I have given a jar to has asked for more plus wanted to know this recipe. Try it, you will love it. With the hot months ahead this is perfect for a cool meal/side dish. Oh and NO it is not hard to do. Try it you will love it!!!
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