Quick Spicy Kimchee

Name: Quick Spicy Kimchee
Prep time: 6 h 40 min
Cook time: 6 h 40 min
Total time: 6 h 40 min
Yield: 2
Cuisine: Global
Ingredients: 2 Tbsps hot chili paste (recommended: Srirachi Hot Chili Paste); 1 inch fresh ginger, grated; 2 cloves garlic, finely chopped; 59 milliliters kosher salt; 1 head Napa cabbage, about 1 to 1 1/2 pounds; 118 milliliters rice vinegar; 2 scallions, finely sliced; 1 Tbsp sugar

Quick Spicy Kimchee is a gluten free and vegan recipe with 2 servings. One serving contains 63 calories, 1g of protein, and 0g of fat. This recipe covers 3% of your daily requirements of vitamins and minerals. It works well as an inexpensive side dish. A mixture of napa cabbage, ginger, rice vinegar, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 6 hours and 40 minutes.

Instructions

Remove outer leaves from cabbage.

Ingredients you will need

Cabbage

Cut cabbage in quarters and remove the tough inner core. Slice across sections into 1/2-inch slices. Put into a colander, add salt, and mix well.

Ingredients you will need

Cabbage

Salt

Equipment you will use

Colander

Place over a bowl and let drain, covered, until wilted, about 2 hours.

Equipment you will use

Bowl

In a large bowl combine the vinegar and sugar and stir to dissolve.

Ingredients you will need

Vinegar

Sugar

Equipment you will use

Bowl

Add the chili paste, ginger, garlic, and scallions and stir. Rinse the salt off the cabbage with a couple of changes of water. 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. Close the jar and refrigerate for at least 4 hours. This is spicy and gets spicier the longer it sits - add or subtract chili paste to your taste.

Ingredients you will need

Chili Paste