Quick Spicy Kimchi

Ingredients:

• 2 tbsp hot chili paste (recommended: Sriracha)
• 2.5 cm ginger root, grated
• 2 cloves garlic, finely chopped
• 2 green onions, thinly sliced
• 1 head of Chinese cabbage, approximately 450-700 g.
• 1/4 cup coarse salt
• 0.5 tbsp. rice vinegar
• 1 tbsp. sugar

Preparation:

1. Remove the outer leaves from the Napa cabbage. Cut the head into quarters and remove the tough core. Slice crosswise into 1 cm thick slices. Place in a colander, season with salt, and toss thoroughly.
2. Place over a bowl and let sit, covered, until the cabbage is wilted, about 2 hours.
3. In a large bowl, combine the vinegar and sugar; stir until completely dissolved. Add the chili paste, ginger, garlic, and green onions and stir. Rinse the salt off the cabbage, changing the water a couple of times.
4. Drain thoroughly and add to the bowl with the dressing; toss well to coat evenly. Place in a sterilized glass jar and press the cabbage firmly into place; add enough water to cover.
5. Seal the jar and refrigerate for at least 4 hours. The cabbage is spicy, and the longer it marinates, the spicier it becomes, so add chili paste to taste.