Quick Kimchi

• 1 (3-pound) head Napa cabbage
• 2 tablespoons chopped garlic
• 1 tablespoon chopped peeled ginger
• 2 tablespoons Asian fish sauce
• 2 teaspoons distilled white vinegar
• 1 bunch scallions, chopped (1 cup)
• 3 tablespoons sesame seeds,
• and crushed with side of heavy knife
• 2 to 3 tablespoons coarse Korean hot red-pepper flakes
• 1/2 (1-pound) Asian pear

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.
2. Rinse cabbage well, then drain. Squeeze out excess water with your hands and transfer to a large bowl.
3. Puree 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.
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.

cabbage, garlic, ginger, fish sauce, white vinegar, scallions, sesame seeds, heavy knife, coarse korean, asian pear

Taken from www.epicurious.com/recipes/food/views/quick-kimchi-351892 (may not work)