Bright, crunchy napa cabbage gets salted and wilted before it's tossed in a punchy paste of gochugaru, fresh ginger, and lime juice for a fresh, quick-style kimchi with real bite. Fish sauce and toasted sesame oil round out the paste with deep, savory backbone, while sliced scallion greens add color and a mild allium snap throughout. It's a shortcut kimchi, meant to be packed into a jar and refrigerated for just a bit before eating, so you get that tangy, spicy crunch without weeks of waiting. A scatter of toasted sesame seeds on top finishes it off with a nutty crunch. This one's a great pick for a gluten free kitchen, and it holds up beautifully as a side for grilled meats, rice bowls, or straight out of the jar as a snack.
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Place the cabbage pieces in a large mixing bowl and toss with the kosher salt until every piece is coated. Let stand at room temperature for 45 minutes, tossing once halfway through, until the cabbage has wilted noticeably and released liquid.
Transfer the salted cabbage to a colander and rinse briefly under cold water to remove excess salt. Shake well and pat dry with a clean kitchen towel, or squeeze gently in small handfuls to remove as much moisture as possible.
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