Description
This quick & easy kimchi recipe doesn’t require fermentation, so it’s ready to enjoy in just about an hour!
Ingredients
Scale
- 1½ lb napa cabbage (680g)
- 2 cups water (475ml)
- ½ cup coarse sea salt
sauce:
- ¼ cup gochugaru (Korean red pepper flakes)
- 2 tsp fish sauce
- 2 tsp plum extract
- 1 tsp granulated sugar
- 4 garlic cloves, finely minced (20g)
- 1 tbsp toasted sesame seeds
Add-ins
- chopped scallions
- chopped Korean chives
Instructions
- Peel off the dirty outside layers of the cabbage and wash well. Cut it into bite-sized pieces, then add into the water and sea salt mixture.
- Repeatedly turn the cabbage with your hands while vigorously mixing the salt water. The cabbage should begin to soften as the salt is mixed in. Push down on the cabbage so that it’s fully submerged, then cover and let it sit for 1 hour. Mix halfway through so the cabbage wilts evenly.
- Once ready, drain the water from the cabbage and give it a good wash several times to remove the saltiness. It should be slightly salty, but not overwhelming. Drain the water, but don’t squeeze out all of the moisture (it should still be slightly wet).
- Next prepare the sauce. Mix together the gochugaru, fish sauce, plum extract, sugar, finely minced garlic and toasted sesame seeds.
- Add the sauce to the cabbage along with the scallions and chives and use your hands to mix it in. Taste it and add more ingredients (fish sauce, plum extract or sugar) to flavor it as desired. This recipe was created to be more conservative in flavor so that you can alter it to suit your taste buds perfectly. Enjoy!
Notes
Click here for my list of recommended Korean ingredients
- Prep Time: 1 hour
- Cuisine: korean
Keywords: kimchi, korean food