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Ingredients

• 1 small  head napa (Chinese) cabbage, cored and cut into 1-inch squares (about 8 cups)
• 2 cloves  garlic, minced
• 1/4 cup  water
• 2 tablespoons  distilled white vinegar
• 1 tablespoon  toasted sesame oil
• 2 teaspoons  fresh ginger, finely grated
• 3/4 teaspoon  salt
• 1/2 teaspoon  sugar
• 1/2 teaspoon  crushed red pepper, red
• 3 scallions,  sliced
• 1   carrot, peeled and grated

Description

This Quick, Spicy, Tangy Cabbage Side Dish Stands In For The Traditional Salty Korean Staple. Unlike Fermented Kimchi, This Quick Variation Is Best Eaten Shortly After Preparing And Does Not Keep Its Crunchy Texture When Stored. Enjoy It With Grilled Meat

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