Simple Kimchi

This is a recipe for my cheater kimchi. It may not be authentic, but it's easy, inexpensive and tasty! A tablespoon of chili sauce will give the kimchi a kick, but add the second tablespoon if you like it extra spicy.  

Ingredients

• 1 large head napa cabbage a.k.a. Chinese cabbage
• 1/4 C. kosher salt
• 1/2 C. rice wine vinegar
• 2 T. sugar
• 1-2 T. sriracha hot chili sauce
• 2 cloves garlic, minced
• 2 green onions, chopped

 

Method

Step 1

Chop napa cabbage into bite-size pieces. (Or a bit larger/smaller, whatever you prefer.)

Step 2

In a large colander, toss with kosher salt. Set colander in sink and allow cabbage to drain and tenderize for two hours.

Step 3

After two hours, rinse and dry cabbage well, squeezing out any excess water.

Step 4

In a large bowl, whisk together rice wine vinegar, sugar, chili sauce, and garlic. Add chopped green onions. Add cabbage and mix well.

Step 5

Store in the fridge (I used two quart jars.) Kimchi can be eaten immediately but will be even better after a few hours in the fridge.