Crispy Baek Kimchi

Ingredients

• 1 small head napa cabbage, halved lengthwise and cut into 2-inch pieces
• 1 tbsp kosher salt
• 1 tbsp ginger, minced
• 4 cloves garlic cloves, minced
• 2 tbsp gochugaru (Korean red pepper flakes)
• 3 tbsp rice vinegar

Instructions

1. 1

   Toss cabbage with salt in a large bowl until it starts to soften and release water, about 3 minutes.

2. 2

   Drain well. Squeeze out excess liquid with your hands until cabbage feels damp but not dripping wet.

3. 3

   Return cabbage to bowl. Add ginger, garlic, gochugaru, and vinegar. Toss until every piece is coated red.

4. 4

   Let sit 5 minutes for flavors to settle. Taste and add more salt or vinegar if needed. Serve cold or at room temperature.

Tools you’ll need

• Large mixing bowl
• Cutting board and sharp knife

More recipes like this

• 

  Oi Sobagi (Korean Cucumber Kimchi)

  45 min

• 

  Crunchy Thai Peanut Slaw

  15 min

• 

  Spicy Sesame Cucumber Salad

  10 min

• 

  Oi Sobagi (Cucumber Kimchi)

  20 min