QUICK KIMCHI (about 2 quarts)
one 3 pound head Napa cabbage
2 tablespoons chopped garlic
1 tablespoon chopped peeled fresh ginger
2 tablespoons Asian fish sauce
2 teaspoons distilled white vinegar
1 bunch scallions, chopped (1 cup)
3 tablespoons sesame seeds, toasted and crushed with the side of a heavy knife
2 to 3 tablespoons coarse Korean hot red pepper flakes
½ (1 pound) Asian pear
1. Quarter cabbage lengthwise, then cut crosswise into 2 to 3 inch pieces. Toss with 3 tablespoons salt in a large bowl and let stand, tossing occasionally, 2 hours.
2. Rinse cabbage well, then drain. Squeeze out excess water with your hands and transfer to a large bowl.
3. Puree garlic and ginger with fish sauce and vinegar in a blender until smooth, then pour over cabbage. Add scallions, sesame seeds and red pepper flakes and toss to coat.
4. Peel pear, then grate on large holes of a box grater (avoid core and seeds). Add to cabbage mixture and toss well. Marinate at least 1 hour.
NOTE: Kimchi keeps, chilled in an airtight container, 1 month. The flavor will get stronger.
from Lillian Chou, Gourmet Magazine, March, 2009