© Line Klein
Garlicky, spicy and delicious, this quick kimchi combines crunchy bok choy and tender napa cabbage for an interesting mix of textures. Slideshow: More Cabbage Recipes
How to Make It
Step 1
In a large bowl, combine the napa cabbage and bok choy. In a large saucepan, combine the salt and 1/4 cup of the sugar with 2 quarts of water and warm over moderate heat just until the salt dissolves. Pour the brine over the cabbages and let stand at room temperature for 30 minutes.
Step 2
Rinse and drain the cabbages. Transfer to a large bowl and add the garlic, ginger, red pepper flakes, fish sauce, sesame oil and the remaining 1 teaspoon of sugar; toss well. Let stand for 30 minutes. Garnish the kimchi with sesame seeds before serving.
