Quick Fix Kimchi

By Kim Sunee

1 fresh, small Napa cabbage
1/4 cup sea salt
1 piece fresh 4 inch piece, ginger root, minced or grated
1 garlic head, cloves, minced
1/4 cup sambal oelek, ground chili paste
1 teaspoon crused red chili flakes
1 tablespoon sesame oil
1/3 cup rice wine vinegar
1 teaspoon fish sauce
1 tablespoon honey
4 whole green onions, thinly sliced
1 escarole, small head torn or chopped

1. Remove outer leaves of cabbage, quarter lengthwise, core bottoms, and cut across into 1″ pieces. Place in a colander in the sink and sprinkle with salt. Let sit for 45-60 minutes. Rinse and dry cabbage thoroughly,preferably using a salad spinner (otherwise the kimchi will be watery).

2. Whisk together ginger and next 8 ingredients in a large bowl. Add cabbage and escarole and toss until combined. Pack kimchi in a glass jar or bowl. Cover and refrigerate for 2 hours and up to 2 weeks. Serve with steamed brown rice or grilled fish, lean chicken or meat. Or, put kimchi in sandwiches or stir into soups.