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

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