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Quick Kimchi
4.5 from 6 votes

Quick Kimchi

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!

Prep Time
45 mins
Total Time
45 mins
Servings: 3 cups
Calories: 62 kcal
Course: Side Dish
Cuisine: Asian

Ingredients

  • 1 Napa cabbage 1.5 pounds, cored, cut into 1 to 1.5 inch pieces
  • ¼ cup kosher salt
  • 3 tablespoons granulated sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon sesame oil toasted
  • 1 tablespoon rice vinegar
  • 1 tablespoon gochugaru
  • 2 teaspoons garlic grated
  • 1 teaspoon ginger grated
  • 2 carrot cut into matchsticks (or use 1.5 cups pre-shredded carrots, large
  • 4 green onions cut into 1” pieces

Instructions

    Cup of Yum
  1. 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.
  2. Reserve 1 cup of the salted water. Drain the remaining water and rinse the cabbage to remove any excess salt and sugar.
  3. In another large bowl, stir together the fish sauce, sesame oil, rice vinegar, Gochugaru, garlic, and ginger.
  4. Add the cabbage, carrots, and onions, and fold to thoroughly combine.
  5. 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.
  6. 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 (3%) Carbohydrates 10g (3%) Protein 1g (2%) Fat 2g (3%) Polyunsaturated Fat 2g (12%) Sodium 2768mg (115%) Fiber 1g (4%) Sugar 8g (16%)

Nutrition Facts

Serving: 3 cups

Amount Per Serving

Calories 62

% Daily Value*

Serving 1
Calories 62kcal 3%
Carbohydrates 10g 3%
Protein 1g 2%
Fat 2g 3%
Polyunsaturated Fat 2g 12%
Sodium 2768mg 115%
Fiber 1g 4%
Sugar 8g 16%

* Percent Daily Values are based on a 2,000 calorie diet.