Quick Spicy Kimchee

Name: Quick Spicy Kimchee
Prep time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT6H40M0.000S
Yield: 1 quart
Cuisine: asian
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

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Level: Intermediate
Total: 6 hr 40 min

Prep: 40 min
Inactive: 6 hr

Yield: 1 quart

Level: Intermediate
Total: 6 hr 40 min

Prep: 40 min
Inactive: 6 hr

Yield: 1 quart

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.