INGREDIENTS
- 1 (3-pound) head cabbage (Wongbok)
- 2 tablespoons chopped garlic
- 1 tablespoon chopped peeled ginger
- 2 tablespoons Asian fish sauce (Korean fish sauce or Vietnam 3 crabs brand)
- 2 teaspoons distilled white vinegar
- 1 bunch scallions (spring onions), chopped (1 cup)
- 3 tablespoons sesame seeds, toasted and crushed with side of heavy knife
- 2 to 3 tablespoons coarse Korean hot red-pepper flakes
- 1/2 (1-pound) Asian pear
PREPARATION
- Quarter cabbage lengthwise, then cut crosswise into 2-to 3-inch pieces. Toss with 3 tablespoons salt in a large bowl and let stand, tossing occasionally, 2 hours.
- Rinse cabbage well, then drain. Squeeze out excess water with your hands and transfer to a large bowl.
- Purée garlic and ginger with fish sauce and vinegar in a blender until smooth, then pour over cabbage. Add scallions, sesame seeds, and red-pepper flakes and toss to coat.
- Peel pear, then grate on large holes of a box grater (avoid core and seeds). Add to cabbage mixture and toss well. Marinate at least 1 hour.
Cooks notes:
Kimchi keeps, chilled in an airtight container, 1 month (flavor will get stronger).
