Kimchi

No Korean meal is complete without kimchi, a piquant condiment of fermented vegetables (most popularly cabbage) seasoned with ginger, garlic, chile, and all manner of fresh or preserved seafood. Fermenting the ingredients over several days gives the dish its distinctive tang, but this easy version, which takes advantage of the funky depth of Asian fish sauce, offers relatively instant gratification.

Yield:

Makes about 2 Qt

Ingredients

1. 1 (3-lb) head Napa cabbage
2. 2 tablespoons chopped garlic
3. 1 tablespoon chopped peeled ginger
4. 2 tablespoons Asian fish sauce
5. 2 teaspoons distilled white vinegar
6. 1 bunch scallions, chopped (1 cup)
7. 3 tablespoons sesame seeds, toasted (see Tips) and crushed with side of heavy knife
8. 2 to 3 tablespoons coarse Korean hot red-pepper flakes
9. 1/2 (1-lb) Asian pear

Directions

1. Quarter cabbage lengthwise, then cut crosswise into 2- to 3-inch pieces. Toss with 3 Tbsp salt in a large bowl and let stand, tossing occasionally, 2 hours.
2. Rinse cabbage well, then drain. Squeeze out excess water with your hands and transfer to a large bowl.
3. Purée garlic and ginger with fish sauce and vinegar in a blender until smooth, then pour over cabbage. Add scallions, sesame seeds, and red-pepper flakes and toss to coat.
4. Peel pear, then grate on large holes of a box grater (avoid core and seeds). Add to cabbage mixture and toss well. Marinate at least 1 hour.

Notes

Kimchi keeps, chilled in an airtight container, 1 month (flavor will get stronger).