Name: Quick Kimchi
Cook time: 20 min
Total time: 3 1/2 hr (includes pickling time)
Yield: Makes about 2 quarts
Ingredients: 1 (3-pound) head Napa cabbage; 2 tablespoons chopped garlic; 1 tablespoon chopped peeled ginger; 2 tablespoons Asian fish sauce; 2 teaspoons distilled white vinegar; 1 bunch scallions, chopped (1 cup); 3 tablespoons sesame seeds, toasted and crushed with side of heavy knife; 2 to 3 tablespoons coarse Korean hot red-pepper flakes; 1/2 (1-pound) Asian pear

Quick KimchiRoland Bello

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.

Cooks notes:

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

Recipe notes

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