Recipe: Quick spicy kimchi

Let's enjoy cooking !!
 Ingredients:

1 head Napa cabbage, 1 to 1 ½ pounds

¼ cup kosher salt

½ cup rice vinegar

1 Tbsp sugar

2 Tbsp hot chili paste (Srirachi Hot Chili Paste)

1- inch piece of fresh ginger, grated

2 cloves garlic, finely chopped

2 scallions, finely chopped

Methods:

Remove outer leaves from cabbage. Cut cabbage in quarters and remove the tough inner core. Slice across sections into ½″ slices. Put into a colander, add salt and mix well. Place over a bowl and let drain, covered, until wilted, about 2 hours.

In a large bowl, combine the vinegar and sugar and stir to dissolve. Add the chili paste, ginger, garlic and scallions; stir. Rinse the salt off the cabbage with a couple changes of water. Dry well and add to the vinegar mixture; stir well to combine. Put in a sterilized glass jar and pack the cabbage down; add enough water to cover. Close the jar and refrigerate for at least 4 hours. This is spicy and gets spicier the longer it sits. You can add or subtract the chili paste to your taste.