Quick Kimchee

By Chef_Madel

Crunchy and hot (but not too much so), this version of korean pickled cabbage is superb with Pork and Shitake Mushroom Burgers (recipe, page 78). For a mild version, use a pinch of hot pepper flakes.

Ingredients

• 2 cups (500 ml) shredded cabbage
• 1/2 tsp (2 ml) salt
• 2 tbsp (25 ml) vinegar
• 1 tsp (5 ml) granulated sugar
• 1 tsp (5 ml) sesame oil
• 2 cloves garlic, minced
• 1/2 tsp (2 ml) hot pepper flakes

Preparation

Step 1

In bowl, toss cabbage with salt; let stand for 15 minutes. Drain, Add vinegar, sugar, sesame oil, garlic and hot pepper flakes; toss to combine. (Make-ahead: Refrigerate in airtight container for up to 25 hours.)