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Quick Kimchi Recipe

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3.9 from 13 reviews

Quick Kimchi is a vibrant and flavorful Korean fermented cabbage dish that offers a spicy, tangy, and slightly sweet flavor profile. This recipe uses napa cabbage soaked in salted water to soften the leaves, then mixed with a savory-sweet kimchi sauce made from garlic, gochugaru, fermented vegetable sauce, soy sauce, and plum extract. Ready to eat after mixing and perfect as a side dish or accompaniment to warm rice, this quick kimchi delivers authentic Korean taste with a shortened fermentation process.

Ingredients

Cabbage Preparation

  • 4 lb napa cabbage
  • 3 cups cold water
  • 1/2 cup Korean kimchi sea salt or 1/3 cup fine sea salt

Kimchi Sauce

  • 10 to 12 cloves garlic, chopped
  • 8 tbsp gochugaru (Korean red pepper flakes)
  • 2 tbsp yondu (fermented vegetable sauce) or vegan fish sauce
  • 1 tbsp Korean soup soy sauce or Tamari
  • 3 tbsp Maesilaek (Korean green plum extract) or apricot/apple jam

Additional Ingredients

  • 4 to 6 green onions, cut into halves lengthwise then cut into 2-inch pieces
  • 2 tsp toasted sesame seeds
  • 1/4 to 1/2 tsp salt, to taste

Instructions

  1. Prepare the Cabbage: Cut the napa cabbage lengthwise into quarters and remove the stem. Keep smaller whole leaves intact and cut larger outer leaves into uneven 3-inch by 1-inch pieces for varied texture. Place all cabbage pieces into a large mixing bowl.
  2. Make Salted Water: Dissolve the Korean kimchi sea salt or fine sea salt in cold water, then pour this salted water over the cabbage. Press down gently to submerge the cabbage fully. Let it soak for 1 hour, flipping the cabbage halfway through to ensure even salting.
  3. Prepare the Kimchi Sauce: In a separate mixing bowl, combine chopped garlic, gochugaru, yondu (or fermented vegetable sauce), Korean soup soy sauce (or Tamari), and Maesilaek (or apricot/apple jam). Set aside the sauce.
  4. Rinse the Cabbage: After soaking, drain the cabbage and rinse under cold water three times to remove excess salt, following traditional Korean practice. Drain thoroughly for 5 to 10 minutes to remove all excess water.
  5. Mix Kimchi: In a large mixing bowl, combine the rinsed cabbage, green onions, and kimchi sauce. Use your hands to gently mix and squeeze the cabbage so it absorbs the flavors and color from the sauce. Adjust salt to taste by adding 1/4 to 1/2 teaspoon.
  6. Add Sesame Seeds: Sprinkle toasted sesame seeds over the mixture and give a final gentle toss to distribute evenly.
  7. Store and Serve: Transfer the kimchi to a serving plate or airtight container. It will keep refrigerated for up to 7 days. Enjoy it fresh with warm cooked rice for an authentic taste experience.

Notes

  • Use Korean kimchi sea salt for the best authentic flavor, but fine sea salt can also be used as a substitute.
  • Yondu (fermented vegetable sauce) can be swapped with vegan fish sauce if preferred.
  • Maesilaek is a Korean green plum extract that adds sweetness; apricot or apple jam can substitute if unavailable.
  • Rinsing the cabbage three times is a traditional step to remove excess salt and balance flavor.
  • Kimchi tastes best after resting for several hours but can be enjoyed immediately as a quick kimchi variant.
  • Store kimchi in an airtight container in the refrigerator and consume within 7 days for freshness and optimal flavor.

Find it online: https://simpleplatter.com/quick-kimchi-recipe/