Unlike traditional methods, I did not salt the cabbage in order to leech out the bitter juice and also to rid the raw smell of the leaves , leaving the perils of high blood pressure behind. Instead, I cut the leaves to bite size, wash and rinse dry and nuke it in the microwave for 2 minutes. Whatever enzyme that gives the leafy raw smell is removed, while still retaining its crunchiness.
Remember to run under cold water after removing leaves from the microwave to stop it from cooking further. Adjust following ingredients according to personal preference.
Since this is a super fast kimchi, no fermentation takes place. I use vinegar to "fake" the fermentation process. I find this method more acceptable for those new to Korean pickles.
If you prefer, add onion slivers, spring onion, sprouts or whatever you fancy.
Ingredients :
Chinese Wong Bok , 8 leaves ( 3 servings )
2 tablespoons Korean red pepper paste ( found in Korean Stores )
2 T fine sugar
2 cloves garlic, smashed with cleaver
6 T Fruity or rice vinegar
Method ( 10 minutes ) :
Cut leaves to bite size
Put in glassware, microwave covered for 2 minutes.
Rinse leaves under cold running water
Drain or spin dry.
Mix pepper paste, smashed garlic , sugar and vinegar.
Toss leaves in pepper mix.
Cover and chill for at least 4 hours before serving.
Garnish with sesame seeds before serving. Goes well with barbeque beef. Yum.
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