No Korean meal is complete without kimchi, a piquant condiment of fermented vegetables (most popularly cabbage) seasoned with ginger, garlic, chile, and all manner of fresh or preserved seafood. Fermenting the ingredients over several days gives the dish its distinctive tang, but this easy version, which takes advantage of the funky depth of Asian fish sauce, offers relatively instant gratification.
Kimchi keeps, chilled in an airtight container, 1 month (flavor will get stronger).
Recipe information
Total Time
3 1/2 hr (includes pickling time)
Yield
Makes about 2 quarts
Ingredients
Preparation
Step 1
Quarter cabbage lengthwise, then cut crosswise into 2-to 3-inch pieces. Toss with 3 tablespoons salt in a large bowl and let stand, tossing occasionally, 2 hours.
Step 2
Rinse cabbage well, then drain. Squeeze out excess water with your hands and transfer to a large bowl.
Step 3
Purée garlic and ginger with fish sauce and vinegar in a blender until smooth, then pour over cabbage. Add scallions, sesame seeds, and red-pepper flakes and toss to coat.
Step 4
Peel pear, then grate on large holes of a box grater (avoid core and seeds). Add to cabbage mixture and toss well. Marinate at least 1 hour.
Recipe notes
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