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quick-kimchi

Kimchi is an icon of Korean cuisine, eaten both as an accompaniment to pretty much anything, or as an ingredient to add tremendous flavor to such things as fried rice, kimchi jjigae (kimchi stew), and more. The traditional method of making kimchi is laborious and time-consuming (and the recipes are tightly held family secrets). This version is a slightly streamlined recipe (the brining time is shorter, the cabbage leaves are cut before fermenting, and fish sauce is used rather than whole seafood), but I think you'll find it better than many versions you can buy. For a vegan version, use a vegetarian fish sauce or substitute ¾ teaspoon kelp powder mixed in 2 tablespoons water. Excerpted from SPICEBOX KITCHEN: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes by Linda Shiue, MD. Copyright © 2021. Available from Hachette Go, an imprint of Hachette Book Group, Inc

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