CABBAGE - Fresh Cabbage Kimchi (F&W)

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Fresh Cabbage Kimchi F&W SERVINGS: 6 CUPS •STAFF-FAVORITE Garlicky, spicy and delicious, this quick kimchi combines crunchy bok choy and tender napa cabbage for an interesting mix of textures.
1 pound	napa cabbage, chopped
1 pound	baby bok choy, trimmed and quartered lengthwise
1/3 cup	kosher salt
1/4 cup plus 1 teaspoon	sugar
2 teaspoons	finely grated or minced garlic
1 teaspoon	finely grated peeled fresh ginger
1 heaping tablespoon	Korean red pepper flakes, (gochugaru) or 1 teaspoon crushed red pepper
2 tablespoons	fish sauce
1 tablespoon	toasted sesame oil, plus more for drizzling
	Toasted sesame seeds, for garnish

In a large bowl, combine the napa cabbage and bok choy. In a large saucepan, combine the salt and 1/4 cup of the sugar with 2 quarts of water and warm over moderate heat just until the salt dissolves. Pour the brine over the cabbages and let stand at room temperature for 30 minutes.
Rinse and drain the cabbages. Transfer to a large bowl and add the garlic, ginger, red pepper flakes, fish sauce, sesame oil and the remaining 1 teaspoon of sugar; toss well. Let stand for 30 minutes. Garnish the kimchi with sesame seeds before serving.
PUBLISHED MARCH 2014

Recipe uploaded with Shop'NCook for iPhone.

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