Quick Kimchi

By Valarie

Ingredients

• 1 small head napa cabbage (about 1 pound)
• 1/3 c kosher salt
• 1/3 c unseasoned rice vinegar
• 1 T sugar
• 1 t sweet or hot paprika
• 1/4 t cayenne pepper
• 1/2 medium red bell pepper
• 3 medium scallions
• One 3-inch piece of fresh ginger
• 1 garlic clove

Details

Servings 4
Preparation time 20mins
Cooking time 150mins
Adapted from saramoulton.com

Preparation

Step 1

1. Trim off the core end of the cabbage. Split each leaf lengthwise and cut it crosswise into 1 1/2 inch ribbons (about 4 cups). Combine the cabbage and salt in a nonreactive bowl and set aside at room temperature for 2 hours.

2. Bring the vinegar, sugar, paprika, and cayenne to a boil over high heat in a small saucepan.

3. Meanwhile, finely chop the bell pepper (about 1/2 cup) and transfer it to a medium bowl. Trim and thinly slice the scallions (a heaping 1/3 cup) and peel and Microplane-grate the ginger (about 1 tablespoon); transfer each to the bowl with the bell pepper as it is prepared. Press the garlic (about 1 teaspoon) into the bowl.

4. Drain, rinse, and thoroughly dry the cabbage; add it to the bell pepper mixture along with the vinegar mixture and stir until thoroughly combined. Pack the kimchi into a nonreactive bowl or jar, cover, refrigerate until you are ready to use it. Kimchi will keep in the refrigerator for about 1 week.