Crispy Kimchi
  • 14 cups coarsely chopped napa cabbage (about 2 pounds)
  • 3 tablespoons kosher salt
  • 1 tablespoon sesame seeds, toasted
  • 2 1/2 tablespoons sambal oelek or Thai chile paste
  • 2 tablespoons minced fresh garlic
  • 2 teaspoons dark sesame oil
  1. Place cabbage and salt in a large bowl, tossing gently to combine. Drain and rinse with cold water. Drain and pat dry. Combine cabbage, sesame seeds, and remaining ingredients. Cover and refrigerate.