The Quick Kimchi
For The Quick Kimchi
1Cut the cabbage into quarters, through the core. Slice the core out of each quarter.
2Cut each quarter into large ribbons, about 1 to 1-1/2 inches wide.
3Toss the cabbage with the salt in a large nonreactive bowl, cover with plastic wrap, and set aside at room temperature for 2 hours.
4In the meantime, bring the vinegar, sugar, paprika, and cayenne to a boil in a small saucepan; stir to dissolve.
5Remove from heat and set aside.
6Rinse and drain the cabbage, then press it dry as best as you can. Rinse out the large bowl you used for the cabbage and dry it.
7Place the cabbage back into it, and add the red bell pepper, scallions, ginger, garlic, and the reserved liquid mixture.
8Toss until everything is coated and combined well.
9Pack the kimchi into a nonreactive (preferably glass) jar or bowl. Cover and refrigerate until ready to use. Will keep in the fridge for about 1 week.
To make the Kimchi Fried Rice:
1Stir together the rice, kimchi, and rice vinegar in a bowl and set aside.
2Heat about a tablespoon of oil in a large non-stick skillet or wok over medium-high heat, and add the Canadian bacon; cook for a couple of minutes, while stirring to brown.
3If the pan seems dry, add a drizzle more oil, then add the reserved rice/kimchi mixture.
4Cook, stirring constantly until everything is heated through, and the rice starts to turn golden in spots.
5Heat some butter in the bottom of a smaller non-stick skillet and fry up an egg or two per person.
6To serve, divide the fried rice among serving plates and top with the eggs. Sprinkle with salt and pepper. Scatter cilantro and scallions over each. Enjoy!