QUICK KIMCHI

Quick Kimchi image

Provided by Lillian Chou

Yield Makes about 2 quarts

Number Of Ingredients 9

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, toasted and crushed with side of heavy knife
2 to 3 tablespoons coarse Korean hot red-pepper flakes
1/2 (1-pound) Asian pear

Steps:

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