Recipe courtesy of Tyler Florence
Show: Food 911
Episode: Korean BBQ
Quick Spicy Kimchee
Total:
6 hr 40 min
Active:
40 min
Yield:
1 quart
Level:
Intermediate
Total:
6 hr 40 min
Active:
40 min
Yield:
1 quart
Level:
Intermediate

Ingredients

  • 2 tablespoons hot chili paste (recommended: Srirachi Hot Chili Paste)
  • 1-inch piece fresh ginger, grated
  • 2 cloves garlic, finely chopped
  • 2 scallions, finely sliced
  • 1 head Napa cabbage, about 1 to 1 1/2 pounds
  • 1/4 cup kosher salt
  • 1/2 cup rice vinegar
  • 1 tablespoon sugar

Directions

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.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Quick and Spicy Tomato Soup

Recipe courtesy of Giada De Laurentiis

Quick and Spicy Turkey Chili

Recipe courtesy of Katie Ierardi

Quick Pickles

Recipe courtesy of Kelsey Nixon

Quick Sweet Pickles

Recipe courtesy of Tyler Florence

Quick Coleslaw

Recipe courtesy of Kelsey Nixon

Kimchee Fried Rice

Recipe courtesy of Pubbelly

Scallion-Kimchee Pancakes

Recipe courtesy of Ching-He Huang

Kimchee and Charred Scallion Mayo Sliders

Recipe courtesy of Vince Camillo

On TV

So Much Pretty Food Here