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
Units
Scale
- 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
Keywords: quick kimchi, kimchi