Quick Kimchi Recipe
- 1 small head napa (Chinese) cabbage, cored and cut into 1-inch squares
- 2 cloves garlic, minced
- 1/4 cup water
- 2 tablespoons distilled white vinegar
- 1 tablespoon toasted sesame oil
- 2 teaspoons finely grated fresh ginger
- 3/4 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon crushed red pepper
- 3 scallions, sliced
- 1 carrot, peeled and grated
- Combine cabbage, garlic and water in a large saucepan and bring to a boil over high heat. Reduce heat to medium-low and cook, stirring once or twice, until tender, 4 to 5 minutes.
- Meanwhile, whisk vinegar, oil, ginger, salt, sugar and crushed red pepper in a large bowl.
- Add the cabbage, scallions and carrot to the bowl and toss to combine. Refrigerate for about 25 minutes before serving.
