Quick Kimchi

Serves 6 to 8

Unlike fermented kimchi, this fresh version can be served immediately. The kimchi will keep in the refrigerator for at least several weeks. 2 heads Napa cabbage, about 6

pounds ¼ cup coarse Korean sea salt or

kosher salt, plus more as needed 1 medium onion, peeled and

chopped 1 Asian pear, peeled, cored and

chopped 8 cloves garlic 1 2-inch knob of ginger, peeled and

sliced ½ cup coarse Korean chile powder

1 tablespoon sugar 1½ tablespoons fish sauce 2 teaspoons rice flour 1 pound Korean radish or daikon,

julienned into match sticks 8 stalks scallion, cut into 1-inch

segments 1 cup garlic chives, cut into 1-inch

segments Pine nuts to garnish, optional

Instructions: Quarter the heads of cabbage, remove the cores, then cut the leaves lengthwise into 1 to 1½-inch wide strips. In a large bowl, thoroughly toss the leaves with the salt. Let sit for 1 hour, then rinse and drain the cabbage.

Meanwhile, puree the onion, pear, garlic and ginger in a blender. In a large bowl, combine the mixture with the chile powder, sugar, 1 tablespoon salt and fish sauce. In a medium bowl, combine the rice flour with ½ cup water to make a slurry, then add that to the mixture. Add the radish and toss to combine. Gently fold in the scallions and garlic chives, then add the cabbage to the mixture. Use your hands to massage the mixture so the cabbage is thoroughly coated.

Garnish with the optional pine nuts and serve.

Note: If you don’t have Korean sea salt, you can use ¼ cup kosher salt instead.