Quick Kimchi

 

So, don’t make the mistake I did the first time and salt the cabbage AND put salt in the pickling liquid. That nets you a too-salty kimchi. As long as you manage to avoid being a dumbass and not reading the instructions (my mistake), you should do fine. This doesn’t taste like the real thing — it’s not really fermented, just pickled, and I don’t even have a yard to bury it in. That said, it IS quite tasty, and it serves a similar function to more traditional buried kimchi in a meal, being pungent and spicy. My kimchi-loving roommate enjoyed it, and I liked it too. It’s best made a day ahead rather than a few hours, though four will do in a pinch.

Quick Kimchi, barely adapted from Tyler Florence

1 Napa cabbage
1/4 c. kosher salt
1/2 c. rice vinegar
1 Tbsp. sugar
3 Tbsp. Sriracha
1″ fresh ginger, grated
2 cloves garlic, grated
2 scallions, finely sliced

Quarter the cabbage, cut out the core, and slice it fairly thin. Break up the slices in a colander and sprinkle with the salt. Mix aggressively and let the colander sit, covered, over a bowl (or your sink) until the cabbage is wilted, a few hours.

Mix the vinegar and sugar until the sugar is dissolved. Add the Sriracha, ginger, garlic and scallions; mix vigorously.

Rinse the salt off the cabbage thoroughly and dry it with paper towels or a salad spinner. Add it to the pickling liquid and mix in well. Pour the mixture into a clean quart jar and store in the fridge for at least four hours, though it gets better (and spicier) with time.

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~ by iliadawry on 19 October 2012.

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