Quick Kimchi
A quick and easy version of traditional Korean kimchi made with Napa cabbage, garlic, ginger, and Korean red pepper flakes. This fresh and spicy fermented side dish combines crisp vegetables with umami-rich seasonings.
Ingredients
- •1 head Napa cabbage
- •2 tablespoons chopped garlic
- •1 tablespoon chopped peeled ginger
- •2 tablespoons Asian fish sauce
- •2 teaspoons distilled white vinegar
- •1 bunch scallions
- •3 tablespoons sesame seeds
- •2½ tablespoons Korean hot red-pepper flakes
- •½ pound Asian pear
Cooking Instructions
- 1.
Quarter cabbage lengthwise, then cut crosswise into 2-to 3-inch pieces. Toss with 3 tablespoons salt in a large bowl and let stand, tossing occasionally, 2 hours.
120 min
- 2.
Rinse cabbage well, then drain. Squeeze out excess water with your hands and transfer to a large bowl.
10 min
- 3.
Purée garlic and ginger with fish sauce and vinegar in a blender until smooth, then pour over cabbage. Add scallions, sesame seeds, and red-pepper flakes and toss to coat.
10 min
- 4.
Peel pear, then grate on large holes of a box grater (avoid core and seeds). Add to cabbage mixture and toss well. Marinate at least 1 hour.
60 min
