Kimchi is a fiery, garlicky Korean condiment. It is served with almost all Korean meals. It’s addictive. Any choi will work equally well in this recipe. The sugar is necessary to balance the heat. Fish sauce is readily available in the Asian section of supermarkets. This is a different version of the kimchi Native Offerings makes for the winter share.
Napa cabbage, cut up the middle, then sliced crosswise (about 10 cups)
1 T (kosher) salt
2 T fish sauce
2 T soy sauce
1 T sugar
4 medium garlic cloves, minced
2 t hot red pepper flakes, or more to taste
1/3 c thinly sliced scallion greens
1. Place the sliced napa cabbage in a colander over a bowl. Sprinkle the salt over the cabbage and toss to coat evenly. Set aside, stirring occasionally, until wilted, about 1 hour. Rinse the cabbage thoroughly to remove all traces of salt. Blot dry or spin dry.
2.While the cabbage is being salted, combine, in a small bowl, the remaining ingredients except for the scallion greens. Stir occasionally to help the sugar dissolve.
3. Toss the rinsed Napa cabbage with the dressing and the scallions. Serve immediate or refrigerate up to a week. The flavors actually intensify and improve as the cabbage marinates.