Quick Kimchi
Yield: 3 cups
This Quick Kimchi is a small-batch version, an easy way to learn how to make kimchi. Serve this traditional Korean recipe as a salty, sour, spicy side at dinner - or use it to make some delicious kimchi fried rice!
Ingredients
- 1 1.5 pound napa cabbage, cored cut into 1” to 1.5" pieces
- ¼ cup kosher salt
- 3 tablespoons granulated sugar
- 1 tablespoon fish sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon Gochugaru
- 2 teaspoons grated garlic
- 1 teaspoon grated ginger
- 2 large carrots cut into matchsticks (or use 1.5 cups pre-shredded carrots)
- 4 green onions cut into 1” pieces
Instructions
- Add the napa cabbage to a large bowl and sprinkle salt and sugar over the top. Add 4 to 6 cups warm water, or just enough to submerge the cabbage when you press down on the cabbage. Set aside for 30 minutes.
- Reserve 1 cup of the salted water. Drain the remaining water and rinse the cabbage to remove any excess salt and sugar.
- In another large bowl, stir together the fish sauce, sesame oil, rice vinegar, Gochugaru, garlic, and ginger.
- Add the cabbage, carrots, and onions, and fold to thoroughly combine.
- Pack cabbage mixture tightly into a 1-quart wide mouth jar with plastic lids, pressing down on the kimchi until the brine rises to cover the vegetables, leaving at least 1" of space at the top. If needed, add a little bit of the reserved salted water to cover the cabbage.
- For a milder flavor, place the kimchi in the refrigerator to ferment right after packing. For a stronger flavor, leave it on the counter in a cool, dark place with the lid slightly ajar for up to two days. You may see bubbles inside the jar and brine may seep out of the lid. Then store in the refrigerator to further ferment.
Notes
You can eat the kimchi right away. But it will be more flavorful when you let it ferment for at least a day or two before eating.
Eat it like a simple salad, with a sprinkle of sesame seeds. Or as a side dish. Or make some awesome kimchi fried rice!
Store in the fridge for up to 3 weeks The kimchi will continue to get more sour and stronger in flavor the longer it ferments.
Nutrition Information:
Serving: 1 Calories: 62kcal Carbohydrates: 10g Protein: 1g Fat: 2g Polyunsaturated Fat: 2g Sodium: 2768mg Fiber: 1g Sugar: 8g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.