Quick Kimchee

I've never really liked kimchee. I love everything that goes into it, garlic, green onions, sriracha, and even the cabbage...but the finished product has never grown on me. And yet, it has my husband. So naturally, I make it.

What you will need:

1 head Napa cabbage, 1 to 2 lbs
1/4 cup salt
1/2 cup rice vinegar
1 tablespoon sugar
2 tablespoons Sriracha Hot Chili Paste
2 cloves garlic, finely chopped
1 inch piece of fresh ginger, grated
2 green onions, finely sliced
1 sterilized quart jar and lid
 

Directions:

Wash and remove outer leaves of cabbage. Cut into quarters and remove hard core. Once core is removed cut remaining cabbage leaves into 1/2 inch pieces. Put into colander and add the salt, mix well. Set colander of salted cabbage into a bowl and let the cabbage drain, covered, until fully wilted...or until you remember you started this project this morning and it's probably good and wilted now 4 hours later...

In a large glass measuring cup combine the rice vinegar and the sugar and stir until it has dissolved. Add the Sriracha, ginger, garlic and green onions and stir. Rinse the salt off the cabbage. A good couple rinses, then dry well. (I like to pop it into the salad spinner myself.) Put dried cabbage into the quart jar and pour vinegar mixture over. Give it a good mix with a chopstick or spoon. Pack cabbage down and add just enough water to cover. Place lid on and refrigerate at least 4 hours. The longer it sits the more spicy it becomes!

Recipe adapted from Tyler Florence's Quick Spicy Kimchee