Red Cabbage Kimchi
This spicy Korean condiment is great with grilled meat, on a sandwich, or stirred into some fried rice. Traditional Kimchi is usually made with green cabbage, but I love the bright purple color of red cabbage.
- 1 jalepeno, about 4 inches long
- 4 garlic cloves
- 1/4 C. sugar
- 2 T. ginger
- 1 dried Thai red chili pepper
- 2 T. fish sauce
- 2 T. salt
- 1/2 head red cabbage, chopped into large bite sized pieces.
Pulse all ingredients except the cabbage in a food processor until it forms a chunky paste. Toss the paste with the cabbage to coat evenly. Cover and refigerate for at least 3 hours. This can be made up to three days in advance. Yes, it is spicy and salty!
I absolutely love this dish, but it always reminds me of the Ralph Wiggum quote: “It tastes like burning!”
Was is better fresh or the second day?
Fresher the first day. More developed spice (and definitely hotter!) the second day. All in all, I think I prefer the first day just a little bit more.
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