Quick Spicy Kimchee (Tyler Florence) |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 1 |
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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:
1. 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.
2. 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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