Kim Chi Quick Recipe

About 2-3 hours

Ingredients:

• 1 head of napa cabbage (about 2 lbs.)
• 5-6 tbsp coarse salt
• 1 c peeled and julienne daikon radish
• 1 tbsp or more of ground red Korean chiles
• 4 tbsp fish sauce
• 2 tbsp minced garlic
• 1 tbsp minced ginger root
• 2 tbsp sugar
• 1/2 c minced scallions (green part only)
• 3 tbsp dried Korean shrimps

Method:

1. Place the cabbage in a colander and sprinkle with salt being sure to get plenty of salt between the layers of leaves. Let sit undisturbed for 2-3 hours until very wilted, then rinse and shake dry.
2. Mix together other ingredients (except shrimp) and blend thoroughly until bright red, then add the shrimp. Use your fingers to pack the whole cabbage (inside and out) with the spice mixture or cut the cabbage up and toss together.
3. May be served immediately or can be refrigerated for up to a week (but will get hotter by the day).