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Quick Chopped Cabbage Kimchi from Korean Home Cooking
3 pounds/1.4 kg each napa cabbage
240 g kosher salt
180 g gochugaru
25 g minced peeled fresh ginger
35 g minced garlic
optional, but recommended
cut into 2-inch (5 cm) pieces
Tear each cabbage into long quarters and slice horizontally every 2 inches (5 cm). Cut the thicker part, towards the bottom, a bit smaller.
In your largest mixing bowl, mix and rub salt gently into the cabbage until it's nicely coated. Let the cabbage sit, covered, for 3 hours.
Rinse the cabbage well under running water and drain thoroughly.
Place the rest of the ingredients in a mixing bowl with the drained, chopped cabbage and mix everything together with gloved hands until the cabbage is well coated.
Add more salt or other seasoning to your liking.
Put the kimchi in a large nonreactive container and press it down to remove the air between the leaves. Let it sit, covered, at room temperature overnight, then refrigerate.
You can eat this immediately or after a few days, though this kimchi is best eaten within a week.
This recipe is excerpted from Korean Home Cooking by Sohui Kim and Rachel Wharton.