Kimchi

[aargnzarf]

I made up some kimchi with last weeks napa cabbage. This isn't a
fermented variety, but is a nice fresh alterntive to getting the stuff
in the jar at the store. It has a nicely balanced flavor. I didn't
have hot red pepper flakes so I used Sriracha sauce in the same
quantity which worked well. I also subbed green onions for the scallions.

This recipe comes from Vegetables Every Day by Jack Bishop

1 large head napa cabbage (about 2 pounds)
1 tablespoon kosher salt
2 tablespoons fish sauce
2 tablespoons soy sauce
1 tablespoon sugar
4 medium garlic cloves, minced
1 tablespoon minced fresh gingerroot
2 teaspoons hot red pepper flakes, or more to taste
1/3 cup thinly sliced scallion greens

1. Remove any tough or dry outer leaves from the head of cabbage.
Cut out and discrad the hard core at the base of each half. Slice the
cabbage crosswise into thin strips. (You should have about 10 cups.)

2. Place the cabbage in a colander. Sprinkle the salt over the
cabbage and toss to coat evenly. Set aside, stirring occasionally,
until wilted, about 1 hour. Rinse the cabbage thoroughly to remove
all traces of salt. Blot dry with paper towels.

3. While the cabbage is being salted, combine the fish sauce, soy
sauce, sugar, garlic, ginger, and hot red pepper flakes in a bowl.
Stir occasionally to help the sugar dissolve.

4. Toss the cabbage with the dressing and the scallions. Serve
immediately or refrigerate up to 3 days. (The flavors actually
intensify and improve as the cabbage marinates.)

[jeff]

*digs hole and sticks that stuff underground for 3 months* lets hope it doesn't rot =)