Easy Kimchi

Every Korean meal includes anywhere from 2 to 12 side dishes (banchan).  The most important and well known is Kimchi, of which there are 100+ varieties.  This pickled and fermented cabbage is the most popular.  This hot, spicy, garlicky dish is incredible over rice, paired with meat, or just on its own.

Kimchi is usually made without vinegar and needs to sit for 2-3 days to ferment. This is a quick version that is ready to eat in about 4 hours. You can make this as spicy and you like by adjusting the amount of Chili Garlic Sauce. If you are not a fan of fish sauce, which is used in most Asian dishes, or if you can't find it in the Asian section of your market, I found a great substitute.  One of the ingredients in Worcestershire sauce is anchovies, a small amount makes a great substitute for the fish sauce.
1 medium head Napa Cabbage 2 Tbsp. sea salt 1 Tbsp. sugar 2-3 cloves garlic 2 Tbsp. finely grated fresh ginger 1/4 to 1/2 cup Chili Garlic Sauce (Sambal Oelek) 1/4 cup Miso or Vegetable Broth (in place of fish sauce) 1/4 cup reduced sodium soy sauce 1/4 cup rice wine vinegar 1 Tbsp. sugar 3 dashes Worcestershire sauce
Cut the cabbage in half (lengthwise), then into quarters, and then chop it into 1-inch pieces.

In a large mixing bowl, toss the cabbage with the sea salt and sugar.

Cover with plastic wrap and place in the refrigerator, allowing the moisture to be drawn out of the cabbage - about 2 hours.
Rinse well under cold water.
In a food processor, combine the garlic, ginger, chili sauce, vegetable broth, Worcestershire sauce, soy sauce, rice wine vinegar and sugar and pulse to combine.

Toss the cabbage with the chili sauce mixture.  Pack into jars and refrigerate for at least 4 hours.  This will keep up to a month refrigerated.
~Adapted from "cook yourself sexy"