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Recipe: Quick Spicy Kimchee (Tyler Florence recipe)

Side Dishes - Assorted
QUICK SPICY KIMCHEE

1 head Napa cabbage (about 1 to 1 1/2 pounds)
1/4 cup kosher salt
1/2 cup rice vinegar
1 tablespoon sugar
2 tablespoons hot chili paste* (recommended: Srirachi Hot Chili Paste)
1 (1-inch) piece fresh ginger, grated
2 cloves garlic, finely chopped
2 scallions, finely sliced

Remove outer leaves from cabbage. Cut cabbage in quarters and remove the tough inner core. Slice across sections into 1/2-inch slices. Put into a colander, add salt, and mix well. Place over a bowl and let drain, covered, until wilted, about 2 hours.

In a large bowl combine the vinegar and sugar and stir to dissolve. Add the chili paste, ginger, garlic, and scallions and stir; set aside.

Rinse the salt off the cabbage with a couple of changes of water. Dry well and add to the vinegar mixture; stir well to combine.

Put into a sterilized glass jar and pack the cabbage down; add enough water to cover. Close the jar and refrigerate for at least 4 hours. This is spicy and gets spicier the longer it sits.

Add or subtract chili paste to your taste.*

Makes 1 quart
Source: Tyler Florence
MsgID: 0312295
Shared by: Betsy at Recipelink.com
Board: International Recipes at Recipelink.com
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