Sara Moulton's Quick Kimchi

Servings: 4

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

<a href="https://saramoulton.com/2015/10/kielbasa-sandwiches-with-kimchi-and-cheddar/" class = "link_in_recipe needsclick" target="_blank">saramoulton.com/2015/10/kielbasa-sandwiches-with-kimchi-and-cheddar/</a>