Quick Spicy Kimchee

• 1 head Napa cabbage, about 1 to 1 1/2 pounds
• 1/4 cup kosher salt
• 1/2 cup rice vinegar
• 1 tablespoon sugar
• 2 tablespoons hot chili paste (recommended: Srirachi Hot Chili Paste)
• 1 -inch piece fresh ginger, grated
• 2 cloves garlic, finely chopped
• 2 scallions, finely sliced

1. Remove outer leaves from cabbage.
2. Cut cabbage in quarters and remove the tough inner core.
3. Slice across sections into 1/2-inch slices.
4. Put into a colander, add salt, and mix well.
5. Place over a bowl and let drain, covered, until wilted, about 2 hours.
6. In a large bowl combine the vinegar and sugar and stir to dissolve.
7. Add the chili paste, ginger, garlic, and scallions and stir.
8. Rinse the salt off the cabbage with a couple of changes of water.
9. Dry well and add to the vinegar mixture; stir well to combine.
10. Put into a sterilized glass jar and pack the cabbage down; add enough water to cover.
11. Close the jar and refrigerate for at least 4 hours.
12. This is spicy and gets spicier the longer it sits - add or subtract chili paste to your taste.

cabbage, kosher salt, rice vinegar, sugar, hot chili paste, fresh ginger, garlic, scallions

Taken from www.foodnetwork.com/recipes/tyler-florence/quick-spicy-kimchee-recipe.html (may not work)