Quick Kimchi
Quick kimchi is a salted, seasoned cabbage preparation ready to eat within a few hours rather than days. You wilt the cabbage with coarse salt, rinse away the excess, and toss it in a spicy paste of aromatics, fish sauce, and chili flakes. It provides the signature sharp, funky profile of traditional kimchi without the wait.
Consistency is in the wilt
The secret is drawing out the water before you add the paste. If the cabbage stays crisp and full of moisture, the seasoning slides right off.
- large mixing bowl
- colander
- gloves
- glass jar
What goes in.
- 1 mediumNapa cabbage, cut into 1-inch squares
- 1/4 cupcoarse sea salt
- 1/2 cupdaikon radish, cut into matchsticks
- 3 stalksscallions, chopped into 1-inch pieces
- 3 tbspgochugaru (Korean chili flakes)
- 1 tbspfish sauce
- 1 tspsugar
- 2 clovesgarlic, minced
- 1 tspfresh ginger, grated
Draw out the moisture
Toss the cabbage with salt and let it sit for at least 90 minutes. You know it is done when the white stems bend easily without snapping.
The method.
Salt the cabbage
Massage the coarse salt into the cabbage squares. Let it sit in a colander over a bowl for 90 minutes, turning it occasionally.
Rinse thoroughly
Rinse the cabbage under cold running water three times to remove excess salt. Squeeze the cabbage firmly with your hands to remove as much water as possible.
Prepare the paste
In a bowl, mix the gochugaru, fish sauce, sugar, garlic, and ginger until it forms a thick, uniform paste.
Combine
Using gloves, toss the wilted cabbage, radish matchsticks, and scallions with the paste. Ensure every piece of cabbage is coated evenly.
Pack and rest
Press the mixture tightly into a glass jar to remove air pockets. Eat immediately or let it sit at room temperature for 4 hours to develop a deeper flavor.
Other turns to take.
Vegan Version
Replace the fish sauce with soy sauce or coconut aminos and add a pinch of sea salt for depth.
Extra Crunch
Add half a cup of shredded carrot or thin cucumber slices along with the radish.
When it doesn't go to plan.
Always wear gloves when mixing the chili paste to prevent skin irritation.
Do not skip the rinsing step, or the result will be unpleasantly salty.
If the cabbage seems too dry after rinsing, add a tablespoon of water to the paste mixture.
The ones that keep coming up.
How long does this keep in the fridge?
It stays fresh for about two weeks, though it will get softer and more acidic the longer it sits.
Can I use regular table salt?
Avoid iodized table salt, as it can make the cabbage bitter. Coarse sea salt or kosher salt is best.
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