Recipe courtesy of Tyler Florence
Show: Food 911
Episode: Korean BBQ
Quick Spicy Kimchee
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
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.

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