Quick Kimchi is an emergency version of the traditional Korean dish that is usually fermented for several days or weeks. This recipe uses a shortcut method that requires less time and ingredients, but still delivers a similar tangy, spicy and slightly sour taste that kimchi is famous for.
We love kimchi. Making kimchi is therapeutic too. Our family friend used to drop us off her homemade kimchi every few months and truly, you can’t beat homemade traditional Kimchi (made with ~loveee~). But sometimes, I get a little lazy or forget to make a new batch before the current batch is gone. This is when I turn to this quick kimchi recipe that is based off my small batch vegan kimchi recipe. It’s quick, easy to make and handle because trust me, I know. Handling large amounts of cabbage at once (especially with small appliances) can get a little hard, so this is perfect if you’re looking for a small batch too!!
Table of Contents
Ingredients
The ingredients for this quick kimchi is similar to what you’d find in traditional kimchi, minus the rice flour for the paste since we’re not cooking it. Here’s what you’ll need:
- napa cabbage
- corse salt
- cold water
- gochugaru
- hot water
- apple
- fish sauce
- sugar
- garlic
- ginger
- scallions
- carrots
- daikon
Method
Again, we’re removing the step where we cook the paste which cuts down the preparation quite a bit.
- Cut napa cabbage into quarters, and then into chunks, about 1 inch in width.
- Sprinkle the salt and water over the cabbage, mix it with your hands and then set aside for 20-30 minutes.
- Make the kimchi paste by mixing together the gochugaru, hot water, grated apple, garlic, ginger, sugar, fish sauce, scallions, carrots and daikon.
- Rinse and wash the salted napa cabbage with cold water, throughly a few times. Drain the water well by squeezing excess liquid.
- Add the napa cabbage to the bowl with the kimchi paste. Mix well with your hands.
At this point, you can serve on a plate and eat immediately or transfer to a container let it sit for 3-8 hours. After that, keep it in the fridge.
Substitutions
- Fish sauce – substitute with 2 tbsp soy sauce + 2 tsp miso paste
- Carrots, daikon & scallion: can be omitted!
Equipment
To make quick kimchi, you’ll need a food processor to make the paste and jars or containers to keep the kimchi in.
Storage
Once you let it rest at room temperature for 3 hours, store in the fridge. This makes quite a small batch but will last up to two months.
Tip!
Share something here that you think is key to making this recipe well, such as: Don’t overcook the burgers! Sear the outside and cook to a minimum internal temperature, but they should still be juicy for best results.
FAQ
Kimchi, in general, is a fermented food that is rich in probiotics. Quick kimchi, which is made using a shortcut method that involves less fermentation time, may still contain probiotics, but to a lesser extent than traditional kimchi. The amount and variety of probiotics present in quick kimchi can vary depending on the specific recipe and fermentation conditions used.
More Kimchi Recipes
Looking for ways to enjoy kimchi? Here are some ideas!!
Gluten-free
Vegan Kimchi Fried Rice
All recipes
Kimchi Grilled Cheese
Korean Recipes
Spicy Kimchi ‘Feta Pasta’ (Korean Inspired)
If you recreate this Quick Kimchi recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Quick Kimchi
- Total Time: 1 hour
- Yield: 4 cups 1x
- Diet: Vegetarian
Description
Quick Kimchi is an emergency version of the traditional Korean dish that is usually fermented for several days or weeks. This recipe uses a shortcut method that requires less time and ingredients, but still delivers a similar tangy, spicy and slightly sour taste that kimchi is famous for.
Ingredients
- 2 pounds of napa cabbage
- 1/3 cup corse salt
- 1 cup cold water
Kimchi paste
- 1/3 cup gochugaru
- 1/4 cup hot water
- 1/3 cup grated apple
- 3 tbsp fish sauce*
- 1 tbsp sugar
- 4 garlic cloves, minced
- 2 tsp ginger, minced
- 3–4 scallions
- 1/3 (25 g) cup carrots, julienned
- 1/3 (25 g) cup daikon, julienned
Instructions
- Cut napa cabbage into quarters, and then into chunks, about 1 inch in width.
- Sprinkle the salt and water over the cabbage, mix it with your hands and then set aside for 20-30 minutes.
- Make the kimchi paste by mixing together the gochugaru, hot water, grated apple, garlic, ginger, sugar, fish sauce, scallions, carrots and daikon.
- Rinse and wash the salted napa cabbage with cold water, throughly a few times. Drain the water well by squeezing excess liquid.
- Add the napa cabbage to the bowl with the kimchi paste. Mix well with your hands and then transfer the kimchi into a container or jar. Keep it at room temperature for a few hours (3-8) and then place into the fridge.
Equipment
Notes
- *Substitute with 2 tbsp soy sauce + 2 tsp miso for vegan option.
- Prep Time: 1 hour
- Category: Side dish
- Method: Picking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving (60 g)
- Calories: 31
- Sugar: 2.8
- Sodium: 209mg
- Fat: 0.5
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 6.3
- Fiber: 1.7
- Protein: 1.4
- Cholesterol: 0
Excellent recipe. But wow is it spicy. Love it. Might reduce some spice next time for my not so good with spice friends.