Spicy Kimchi

© All rights reserved "Asiansupper" (Flickr Creative Commons user)

Adapted from Asian Vegetables by Sara Deseran

Ingredients:
1 head napa cabbage, quartered, cored, and chopped into 2-inch pieces
3 tbsp salt
1/2 cup shredded carrots
1/4 cup chopped cucumbers
2 tsp chopped garlic
1 tbsp chopped fresh ginger
6 green onions, white part finely chopped and greens cut into 1-inch pieces
3 tbsp red pepper flakes
1 tbsp sugar
1 tbsp soy sauce
1 tbsp distilled white vinegar

Directions:
1) In a large bowl, combine cabbage and salt. Set aside for 3 hours or overnight. Turn the cabbage in a colander to drain off all liquid. Return cabbage to bowl.
2) Add all of the remaining ingredients to the cabbage and stir well to combine. Pack the mixture into clean glass jars with lids. Screw the lids on tight and refrigerate 4 days before eating. Kimchi will keep for at least a month in the refrigerator.