Quick Spicy Kimchee

1. 1

   Remove outer leaves from cabbage.

2. 2

   Cut cabbage in quarters and remove the tough inner core.

3. 3

   Slice across sections into 1/2-inch slices.

4. 4

   Put into a colander, add salt, and mix well.

5. 5

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

6. 6

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

7. 7

   Add the chili paste, ginger, garlic, and scallions and stir.

8. 8

   Rinse the salt off the cabbage with a couple of changes of water.

9. 9

   Dry well and add to the vinegar mixture; stir well to combine.

10. 10

    Put into a sterilized glass jar and pack the cabbage down; add enough water to cover.

11. 11

    Close the jar and refrigerate for at least 4 hours.

12. 12

    This is spicy and gets spicier the longer it sits - add or subtract chili paste to your taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.