Even though this recipe is hardly authentic, it's easy & quite tasty.
Prep Time 30 minutesminutes
Fermenting Time 6 daysdays
Total Time 6 daysdays30 minutesminutes
Servings 8
Author Meme
Ingredients
1(2-3 lb. head)Napa cabbageor green cabbage
2tablespoonsaltKosher or sea salt
½cuprice vinegar {plain not seasoned}
½tablespoonfresh gingerminced
1tablespoongarlicminced
3tablespoonred chili paste
⅜teaspooncayenne pepper
1teaspoonSriracha sauce
5green onionssliced
Instructions
Cut cabbage in quarters. Cut the core out of each section.
Slice cabbage leaves into about 2 inch strips.
Put cabbage in a large plastic or glass bowl. Toss with 2 tablespoon salt.
Place the salt covered cabbage leaves in a plastic colander {you can use the basket of a lettuce spinner if you don't have a plastic colander}.
Put the colander over the large bowl {the one you used to toss the cabbage in}.
Put a plate or bowl over the cabbage to weigh it down.
Let sit 24-48 hours at room temperature.
In a plastic or glass bowl, whisk together the rice vinegar, ginger, garlic, red chili paste, cayenne pepper, and Sriracha sauce. Stir in the green onions and set aside.
Take a little cabbage at a time and squeeze it over a bowl or sink to remove any liquid.
Transfer the squeezed cabbage to a bowl, and stir in vinegar-chili mixture. Stir so all cabbage leaves are completely coated.
Pack the coated cabbage leaves into glass jars or other airtight glass container; cover & ferment {you have two options: room temp or refrigerate for at least 4 days before use.}
Kimchi keeps about 3-4 weeks in the refrigerator.
You can serve it as a side or on top of things like burgers, baked potatoes, or eggs.