Sara Moulton's Quick Kimchi

Ingredients

• 1 small head napa cabbage (about 1 pound)
• 1/3 cup kosher salt
• 1/3 cup unseasoned rice vinegar
• 1 Tbs sugar
• 1 tsp sweet or hot paprika
• 1/4 tsp cayenne pepper
• 1/2 medium red bell pepper, chopped
• 3 medium scallions, sliced
• 1 Tbs ginger, minced
• 1 garlic clove, minced

Steps

1. Trim off the core end of the cabbage. Cut it up and, combine the cabbage and salt in a nonreactive bowl and set aside at room temperature for 2 hours.

2. Bring the vinegar, sugar, paprika, and cayenne to a boil over high heat in a small saucepan.

3. Meanwhile, combine the bell pepper, scallions, ginger and garlic transfer in a mixing bowl.

4. Drain, rinse, and thoroughly dry the cabbage; add it to the bell pepper mixture along with the vinegar mixture and stir until thoroughly combined.

5. Pack the kimchi into a nonreactive bowl or jar, cover, refrigerate until you are ready to use it. Kimchi will keep in the refrigerator for about 1 week.

Notes