Quick Kimchi

From Eating Well, March/April 2007

1 small head savoy cabbage, cored and cut into 1-inch squares
2 cloves garlic, minced
1/4 cup water
2 tbsp distilled white vinegar
1 tbsp toasted sesame oil
2 tsp freshly grated ginger
3/4 tsp salt
1/2 tsp sugar
1/2 tsp crushed red pepper
3 scallions, sliced
1 carrot, peeled and grated

Combine cabbage, garlic and water in a large saucepan and bring to a boil over high heat. Reduce heat to medium low and cook, stirring once or twice, until tender, 4-5 minutes.

Meanwhile, whisk vinegar, oil, ginger, salt, sugar, and crushed red pepper in a large bowl.
Add the cabbage, scallions, and carrot to the bowl and toss to combine. Refrigerate for about 25 minutes before serving.

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