KIMCHI-STYLE FERMENTED CABBAGE

MAKES ABOUT 3 CUPS

THE INFLUX AND INFLUENCE of Korean cooks and prominence of their cuisine has prompted new interest in preparations like kimchi, which, in turn, inspires the way we cook and eat. I love to serve my own variety of small vegetable plates on the table at once, the way Koreans do. Kimchi taps into fermentation, the natural method of preserving foods. It’s a mysterious and fascinating process and a wonderful way to make food delicious. And of course, as we’re learning every day, fermented foods are beneficial to our digestion and overall health. I like this rather mild and very basic kimchi with just about any meal: Eat it as a dish on its own, or mix it with other vegetables for a complex salad, or serve as a condiment to enhance just about anything!

4 tablespoons salt

1 head napa cabbage, quartered

1 onion, minced

½ cup minced garlic

3 inches fresh ginger, peeled and minced

¼ cup Korean chile powder

1 tablespoon sugar

Rub a tablespoon of the salt between the cabbage leaves and put the cabbage in a large bowl. Mix the remaining salt with a quart of water, pour over the cabbage, cover with plastic wrap, and weight down the cabbage so that it is totally submerged. Leave at room temperature overnight.

Drain the cabbage and rinse thoroughly with fresh water. Squeeze out every last bit of water and pat dry.

In a small bowl, mix the onions, garlic, and ginger with the chile powder and sugar. Rub the mixture evenly between the leaves of the cabbage. Transfer to a bowl and cover. Leave it on the counter for 3 to 4 days to allow fermentation to take place. Refrigerate. Kimchi will keep for 2 weeks.