Crunchy napa cabbage gets salted and wilted, then tossed in a fiery-bright paste of gochugaru, fresh grated ginger, and a generous hit of lime juice for tang. Scallion greens weave through every piece, and a touch of sesame oil and sugar rounds out the heat with a little richness and balance. It packs into a jar in minutes and only gets better as it sits in the fridge, turning more complex and tangy by the day. This one's a solid pick for a plant-based kitchen, delivering all the punchy, funky heat of great kimchi without any fuss. Scatter on toasted sesame seeds right before serving for a nutty finishing crunch, and pile it onto rice bowls, noodles, or straight from the jar.
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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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