30-Minute Kimchi (Quick Cabbage Kimchi Recipe)
User Reviews
5
30-Minute Kimchi (Quick Cabbage Kimchi Recipe)
Description
30-Minute Kimchi provides a shortcut to the classic Korean side dish by quickly salting Napa cabbage and mixing it with a spicy-sour paste including garlic, ginger, onion, and Korean pear or apple for sweetness. Korean chili flakes and optional plum extract contribute to the signature vibrant heat and complexity, while fresh red chilies and green onions add texture and freshness. The cabbage is rinsed and drained before combining to remove excess salt, ensuring balance.
Unlike traditional kimchi which ferments for days or weeks, this recipe focuses on immediate assembly for a lightly fermented flavor suitable for quick consumption. The texture remains crisp with a bright spice character that complements a variety of meals as a condiment or side.
This quick kimchi stays fresh for around 10 days refrigerated and is not intended for long-term fermentation. Its freshness and approachable preparation make it a practical everyday pickled vegetable to add tang and zest to dishes.
Ingredients
- 3 lb Napa cabbage
- 2/3 cup salt Korean
- 6 cups water
- 1 onion diced, medium
- 1/2 Korean pear peeled, cored, and diced, or 1 sweet apple
- 7 clove garlic
- 4 tbsp fish sauce Korean
- 1/2 cup gochugaru Korean chili flakes
- 2 tbsp plum extract optional, Korean, maeshil cheong
- 1 inch ginger peeled
- 1 tbsp sugar
- 1 asian leek or 3 green onion, sliced
- 2-3 red chili pepper sliced, optional, fresh
Instructions
- Cut off the stem part of cabbage. Cut each cabbage leaf in half or 3-4 section (depends on the size). Place the cabbage leaves in a large mixing bowl.
- Combine salt and water and bring to a full boil and dissolve the salt; cool down for 5 minutes. Pour the salt water over cabbages in mixing bowl. Let it sit for 10 minutes, turn the cabbages over to the other side and continue to soak for 5 more minutes. Rinse once and drain thoroughly.
- Meanwhile make kimchi filling; combine garlic, ginger, onion, pear(or apple), and anchovy sauce in a blender and puree until smooth. Pour the puree in a small mixing bowl. Add Korean chili flakes, sugar, and Koran plum extract( if using); mix well.
- Place drained cabbages in a large shallow mixing bowl. Add the red chilies, green onions (if using), and the kimchi filling. Toss all together to coat evenly. Sprinkle toasted sesame seeds and toss well.
Notes
- This kimchi should be eaten within 10 days as it does not ferment long term.
User Reviews
Overall Rating
5
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