Quick Spicy Kimchee

Recipe Ingredients

1		Napa cabbage - (abt 1 to 1 1/2 lbs)
1/4 cup	59ml	Kosher salt
1/2 cup	118ml	Rice vinegar
1 tablespoon	15ml	Sugar
2 tablespoons	30ml	Hot chili paste
		= (Srirachi Hot Chili Paste recommended)
1		Fresh ginger - (abt 1") - grated
2		Garlic cloves - finely chopped
2		Scallions - finely sliced

Recipe Instructions

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.

This recipe yields 1 quart.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1E12) - from the TV FOOD NETWORK

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