Kimchi recipes from a real estate agent

Korean Kimchi

Unlike fermented kimchi, this variation is best eaten shortly
after preparing. Enjoy it with grilled meats or chicken.


• 1 small head Napa (Chinese) cabbage, cut into 1-inch squares
(about 8 cups)
2 cloves garlic, minced
1/4 cup water
2 tablespoons distilled white vinegar
1 tablespoon toasted sesame oil
2 teaspoons fresh ginger, finely grated
3/4 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon crushed red pepper
3 scallions, sliced
1 carrot, peeled and grated


Combine cabbage, garlic and water in a large saucepan and bring to a boil
over high heat. Reduce heat to medium-low and cook, stirring once or twice,
until tender, 4 to 5 minutes.
Meanwhile, whisk vinegar, oil, ginger, salt, sugar and
crushed red pepper in a large bowl.
Add the cabbage, scallions and carrot to the bowl and toss to combine.
Refrigerate for about 25 minutes before serving.