1 head Napa cabbage (about 1 1/2 pounds), outer leaves removed, cored and cut
into 1-inch pieces
1 cucumber, peeled and cut into 2’ inch pieces
1/4 cup Kosher salt
1/2 cup rice vinegar
1 teaspoon honey or agave
3 tablespoons hot chili paste
1-inch piece fresh ginger, freshly grated
2 cloves garlic, finely minced
2 scallions, thinly sliced
How to Make It
Combine the cabbage and cucumbers in a colander. Add the salt and mix well. Place the colander over a bowl and let drain, covered, and until wilted, about 2 hours.
Meanwhile, combine the rice vinegar, sweetener, chili paste, grated ginger, and garlic into a large bowl and stir. Rinse off the salt from the cabbage. Pat dry and add to the vinegar mixture; stir well to combine. Add the sliced scallions and mix to incorporate. Put the kimchi into a sterilized glass jar and pack the cabbage and cucumbers down; add enough water to cover. Close the jar and refrigerate for at least 3 hours. May add or subtract chili paste to taste.
Store in an airtight jar for up to 3 weeks.
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