Kimchi - A Quick Cheat Recipe

Kimchi is an absolute necessity in every Korean meal. It is a part of the table place setting that combines the savor, nutrients and preservability in one environmentally-sound food. It is a cornerstone of Korean culinary culture.

Every culture maintains unique ways of cooking and preserving foods. But when it comes to preserving vegetables, kimchi can be viewed as one of the best way in the world. The Korean winter lasts for three to four months, which means Koreans have to survive until spring with only what they harvested in fall. In order to have a supply of almost fresh vegetables during winter, the Korean people have developed a very effective way of preserving them: kimchi.

Kimchi can be made of one or more kinds of vegetables including radish, Chinese cabbage and cucumber by salting the vegetables and seasoning with chili, garlic, scallion, ginger, and fish juice. After fermenting for a period of time at an appropriate temperature in a sealed container, the mixture of ingredients is turned into a nutritious food which is abundant in vitamins, minerals and fiber.

This recipe is a cheat recipe for kimchi. It is a quick, spicy, tangy cabbage dish that can stand in for the traditional salty Korean staple. Unlike fermented kimchi, this quick variation is best eaten shortly after preparation and does not keep its crunchy texture when stored. This recipe is great with grilled meats, fish or chicken.

Ingredients:

• 3 scallions, sliced
• 2 cloves garlic, minced
• 1 carrot, peeled and grated
• 1 small head Napa cabbage
• 2 tbsp distilled white vinegar
• 1 tbsp toasted sesame oil
• 2 tbsp finely grated fresh ginger
• 3/4 tsp salt
• 1/2 tsp sugar
• 1/2 tsp crushed red pepper

Process:

1. Core and shred/chop the Napa cabbage
   
   
2. Combine cabbage, garlic and water in a large saucepan and bring to a boil over high heat
   
   
3. Reduce heat to medium-low and cook, stirring once or twice, until tender, 4 to 5 minutes
   
   
4. In a separate large bowl, whisk vinegar, oil, ginger, salt, sugar and crushed red pepper
   
   
5. Add the cabbage, scallions and carrot to the bowl and toss to combine
   
   
6. Refrigerate for about 25 minutes to let flavors set before serving

* Napa cabbage is also commonly referred to as Chinese Cabbage - you may find it under either name in the local grocer.