Quick and Easy Kimchi
A spicy, fermented Korean specialty.
1 head Napa cabbage, cored and cut in large chunks
2 small garlic cloves, minced
1/4 cup water
3 Tbsp. white wine vinegar
1 Tbsp. toasted sesame oil
2 tsp. fresh ginger, finely grated
½ teaspoon salt
1 Tbsp. organic sugar
½ tsp. crushed red pepper (cayenne)
⅓ c. slivered mild onion, or 2-3 thinly sliced spring onions
1 large carrot, peeled and grated
Combine cabbage, garlic and water in a large saucepan and bring to a boil. Reduce heat to low and cook until crisp-tender, about 2-3 min.
Meanwhile, whisk vinegar, oil, ginger, salt, sugar and crushed red pepper in a large bowl.
Add the cabbage, scallions and carrot to the bowl and toss to combine. Refrigerate for at least 30 min. before serving.
*If you like it spicier, add 2 Tbsp. (+/-)hot chili paste, or some Sriracha, in addition to the crushed red pepper. Remember, it will be spicier the next day, and even spicier the day after that!
Recipe created or adapted by Liz Talley, Urban Graze
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