Quick-Fix Kimchi
serves 2-4
Korean cuisine -- hearty, rustic and beautiful -- shines as the unsung hero of Asian cooking. I make this express version of cabbage kimchi -- sometimes adding sliced cucumbers, zucchini or bean sprouts -- whenever I long for a spicy hit of Korea.
Read more about this recipe in Kim Sunée's Trail of Crumbs.
1 small head Napa cabbage, cored and cut into 1-inch pieces
1/4 cup sea salt
1 (4-inch) piece fresh ginger, minced or grated
1 garlic clove, minced
3-4 tablespoons sambal oelek
1 teaspoon red pepper flakes
1 tablespoon sesame or walnut oil
1/3 cup rice wine vinegar
1 teaspoon fish sauce
1 tablespoon honey
3-4 green onions, thinly sliced
1 small head escarole (or frisée or Romaine), chopped
prep: 25 minutes
total: 1 hour 15 minutes, plus 2 hours refrigeration
colander
grater
salad spinner
whisk
large bowl
glass jar (or bowl)
2. Rinse and dry cabbage thoroughly, preferably using a salad spinner (otherwise the kimchi will be watery).
3. Whisk together ginger and next 8 ingredients in a large bowl. Add cabbage and escarole, and toss to combine.
4. Pack kimchi in a clean glass jar or bowl. Cover and refrigerate 2 hours and up to 2 weeks. Serve with steamed rice, grilled meat, on sandwiches or stirred into soups.
