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5.0 from 18 votes

30-Minute Kimchi (Quick Cabbage Kimchi Recipe)

You can make authentic Korean cabbage kimchi from scratch within 30 minutes. Step-by-step instruction will improve your kimchi making skill.

Prep Time
15 mins
Additional Time
15 mins
Total Time
30 mins
Course: Side Dish
Cuisine: Korean

Ingredients

  • 3 lb Napa cabbage
  • 2/3 cup Korean salt
  • 6 cups water
  • 1 medium onion diced
  • 1/2 Korean pear or 1 sweet apple peeled, cored, and diced
  • 7 clove garlic
  • 4 tbsp Korean fish sauce
  • 1/2 cup Korean chili flakes (gochugaru)
  • 2 tbsp Korean plum extract (maeshil cheong) optional
  • 1 inch ginger peeled
  • 1 tbsp sugar
  • 1 Asian leek or 3 green onion, sliced
  • 2-3 fresh red chilies sliced, optional

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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 will stay fresh in the fridge for 10 days. Not ideal for a long term fermentation.