Fresh Cabbage Kimchi


1 pound napa cabbage, chopped
1 pound baby bok choy, trimmed and quartered lengthwise
1/3 cup kosher salt
1/4 cup plus 1 teaspoon sugar
2 teaspoons finely grated or minced garlic
1 teaspoon finely grated peeled fresh ginger
1 heaping tablespoon Korean red pepper flakes (gochugaru) or 1 teaspoon crushed red pepper
2 tablespoons fish sauce
1 tablespoon toasted sesame oil, plus more for drizzling
Toasted sesame seeds, for garnish


Step 1    

In a large bowl, combine the napa cabbage and bok choy. In a large saucepan, combine the salt and 1/4 cup of the sugar with 2 quarts of water and warm over moderate heat just until the salt dissolves. Pour the brine over the cabbages and let stand at room temperature for 30 minutes.

Step 2    

Rinse and drain the cabbages. Transfer to a large bowl and add the garlic, ginger, red pepper flakes, fish sauce, sesame oil and the remaining 1 teaspoon of sugar; toss well. Let stand for 30 minutes. Garnish the kimchi with sesame seeds before serving.

Recipe adapted from Food & Wine
Cook Time: 1 hr & 15 mins.