A delicious version of kimchi, this time using chile paste. Most cultures have a version of chile paste, Thai, Indian, American, Middle Eastern–go with what you have or your own preference. The initial salting requires a weight on the napa cabbage; I fill a gallon plastic bag with water and place it directly on the cabbage. Note that this needs about 7 hours to ferment before eating (though I often can’t wait that long…)
12 – 14 c chopped napa cabbage
3 T salt
2 – 3 T chile paste, to taste
1 – 2 T chopped fresh garlic
2 t dark sesame oil
1 – 2 T toasted sesame seeds
1. Toss cabbage and salt in a large bowl. Weigh down. Let stand at room temperature for about 3 hours, tossing occasionally. Drain in a colander and taste. If it’s too salty for you, rinse briefly with cold water. Drain again and squeeze dry. Otherwise, proceed with the recipe.
2. Combine cabbage with chile paste to taste. Start with the lesser amount and add more if you like. Add garlic, sesame seeds, and toasted sesame seeds. Stir to combine. Cover and refrigerate for a at least 4 hours before eating.