In preparation of Korean style BBQ beef short ribs, I’m making this recipe for Quick Kimchi. I don’t have a lot of time so we’ll try this quickie method.

This recipe is adapted from Tyler Florence of the Food Network.

[tw-divider]INGREDIENTS[/tw-divider]
1 head Napa cabbage, about 1 to 1 1/2 pounds
1/4 cup kosher salt
1/2 cup rice vinegar (I used white vinegar)
1 tablespoon sugar
2 tablespoons hot chili paste
1-inch piece fresh ginger, grated
2 cloves garlic, finely chopped
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[tw-divider]METHOD[/tw-divider]

  1. Remove outer leaves from cabbage. Cut cabbage in quarters and remove the tough inner core. Pretty huh?

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  2. Slice across sections into 1/2-inch slices.
  3. Put into a colander, add salt, and mix well.

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  4. Place over a bowl and let drain, covered, until wilted, about 2 hours.
  5. In a large bowl combine the vinegar and sugar and stir to dissolve. Add the chili paste, ginger, garlic,  and stir.

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  6. Rinse the salt off the cabbage with a couple of changes of water.  I used my trusty salad spinner.
  7. 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.
  8. Close the jar and refrigerate for at least 4 hours. This is spicy and gets spicier the longer it sits

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Until next time, Eat Well & Keep Digging