by Kim Sunee
– Kim Sunee, author
- 1 small head Napa cabbage, cored and cut into 1-inch pieces
- 1/4 cup sea salt
- 1 (4-inch) piece fresh ginger, minced or grated
- 1 garlic clove, minced
- 3-4 tablespoons hot red chili paste (or Sriracha or sambal oelek)
- 1 teaspoon red pepper flakes
- 1 tablespoon sesame or walnut oil
- 1/3 cup rice wine vinegar
- 1 teaspoon fish sauce
- 1 tablespoon honey
- 3-4 green onions, thinly sliced
- 1 small head escarole (or frisée or Romaine), chopped
Prep: 25 minutes
Total: 1 hour 15 minutes, plus 2 hours refrigeration
- large bowl
- glass jar (or bowl)
1. Remove outer leaves of cabbage, quarter lengthwise, core bottoms, and cut across into 1-inch pieces. Place in a colander in the sink and sprinkle with salt. Let sit 45-60 minutes.
2. Rinse and dry cabbage thoroughly, preferably using a salad spinner (otherwise the kimchi will be watery).
3. Whisk together ginger and next 8 ingredients in a large bowl. Add cabbage and escarole, and toss to combine.
4. Pack kimchi in a clean glass jar or bowl. Cover and refrigerate 2 hours and up to 2 weeks. Serve with steamed rice, grilled meat, on sandwiches or stirred into soups.
Purchase Your Copy Of Trail of Crumbs
Copyright 2008, Kim Sunee. Reprinted with permission from A Trail of Crumbs: Hunger, Love and the Search for Home by Kim Sunee (Hachette Book Group USA, Jan. 2008)