Kimchee-Hot Korean Pickle
2 pounds Napa cabbage-quartered and sliced into 1-1/2" pieces
1/4 cup Kosher salt
5 scallions, finely chopped
3/4 cup shredded carrot
1/2 tsp fresh grated ginger
1-2 Tbsp minced fresh garlic
3/4 tsp sugar
6 Tbsp red pepper flakes {or more to taste}
1 Tbsp salt
Put cabbage in a large bowl and add Kosher salt. Toss so cabbage is coated
evenly. Let stand for 30 to 60 minutes, tossing a few times during that
period. Rinse in cold water and drain.Toss with remaining ingredients and
pack into a large crock or covered pottery casserole. Add water to cover
{about 3 cups}. Allow to sit on the counter for 2 to 5 days, then
refrigerate, covered in the crock or individual glass jars.
NOTE: to make milder decrease red pepper to your taste.
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