Kimchi is a “foodie’s” dream. A popular Korean ingredient, this hot, spicy, garlicky dish is incredible over rice, paired with meat, or just on its own. Warning: If you’re planning on making this for a hot date, have some mints on hand!
Makes 8 servings
1 medium size head of Napa cabbage
2 tablespoons sea salt
1 tablespoon organic granulated sugar
1 whole head garlic, about 10 to 12 cloves
2 tablespoons finely grated fresh ginger, preferably grated on a microplane
1/4-1/2 cup (depending on your desired heat) Chinese or Korean chili paste (check your Asian grocer)
1/4 cup fish sauce (check your Asian grocer)
1/4 cup low-sodium soy sauce
1/4 cup rice wine vinegar
Cut the cabbage in half (lengthwise), then into quarters, and then chop it into 1-inch pieces. In a large mixing bowl, toss the cabbage with the sea salt and sugar. Cover with plastic wrap and place in the refrigerator, allowing the moisture to be drawn out of the cabbage for approximately 3 to 5 hours.
In a food processor, combine the garlic, ginger, chili paste, fish sauce, soy sauce, and rice wine vinegar and pulse to combine into a thick paste.
Remove the cabbage from the refrigerator and drain the excess water. Combine the chili paste mixture with the cabbage and toss well to coat.