- Skill Level: Easy
- Yield : about 2 quarts
- Prep Time : 10m
- Cook Time : 2:00 h
- Ready In : 2:10 h
This is a recipe for my cheater kimchi. It may not be authentic, but it’s easy, inexpensive and tasty!
A tablespoon of chili sauce will give the kimchi a kick, but add the second tablespoon if you like it extra spicy.
- 1 large head napa cabbage a.k.a. Chinese cabbage
- 1/4 C. kosher salt
- 1/2 C. rice wine vinegar
- 2 T. sugar
- 1-2 T. sriracha hot chili sauce
- 2 cloves garlic, minced
- 2 green onions, chopped
Chop napa cabbage into bite-size pieces. (Or a bit larger/smaller, whatever you prefer.)
In a large colander, toss with kosher salt. Set colander in sink and allow cabbage to drain and tenderize for two hours.
After two hours, rinse and dry cabbage well, squeezing out any excess water.
In a large bowl, whisk together rice wine vinegar, sugar, chili sauce, and garlic. Add chopped green onions. Add cabbage and mix well.
Store in the fridge (I used two quart jars.) Kimchi can be eaten immediately but will be even better after a few hours in the fridge.
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