Kimchi

From Vegetables Every Day by Jack Bishop
Kimchi is a fiery, garlicky condiment served with many Korean meals.

Ingredients

1 large head Napa cabbage
1 Tbsp. kosher salt
2 Tbsp. fish sauce
2 Tbsp. soy sauce
1 Tbsp. sugar
4 medium garlic cloves, minced
1 Tbsp. minced fresh gingerroot
2 tsp hot red pepper flakes
1/3 c. thinly sliced scallion greens

Directions

1. Cut the cabbage in half through the stem end. Cut out and discard the hard core at the base of each half. Slice cabbage crosswise into thin strips.
2. Place the cabbage in a colander. Sprinkle the salt over the cabbage and toss to coat evenly. Set aside, stirring occasion-ally, until wilted, about 1 hour. Rinse the cabbage thoroughly to remove all traces of salt. Blot dry with paper towel.
3. Meanwhile, combine the fish sauce, soy sauce, sugar, garlic, ginger, and hot red pepper flakes in a bowl. Stir to help sugar dissolve. 4. Toss cabbage with dressing and scallions. Serve or refrigerate up to 3 days.

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