Quick Kimchi
Quick kimchi relies on salting napa cabbage heavily for a short duration to draw out moisture, followed by a massage with a concentrated chile paste. Unlike traditional fermented versions, this is ready to eat as soon as the seasonings penetrate the leaves, offering a sharp, bright crunch without the week-long wait.
Control the salt
The goal is to soften the cabbage, not cure it; rinse thoroughly or the final dish will be aggressive on the palate.
- large mixing bowl
- colander
- rubber gloves
- glass jar
What goes in.
- 1 headnapa cabbage, cut into 2-inch squares
- 1/4 cupsea salt
- 3 tbspgochugaru (Korean red chile flakes)
- 2 tbspfish sauce
- 1 tbspgarlic, minced
- 1 tspfresh ginger, grated
- 1 tbspsugar
- 4scallions, cut into 1-inch pieces
Drawing out water
Tossing the cabbage with salt and letting it sit until the thick white stems bend without snapping is the only way to ensure the seasoning clings to the leaves instead of pooling at the bottom of the jar.
The method.
Salt the cabbage
Toss the cabbage squares with the sea salt in a large bowl. Let it sit for 45 minutes, tossing occasionally, until the cabbage is limp.
Rinse and drain
Rinse the cabbage under cold running water three times to remove excess salt. Drain thoroughly in a colander for at least 15 minutes.
Prepare the paste
In a small bowl, whisk together the gochugaru, fish sauce, garlic, ginger, and sugar into a thick, gritty paste.
Combine
Wearing gloves, toss the drained cabbage and scallions with the paste until every leaf is coated in red.
Pack the jar
Press the mixture into a clean glass jar, pushing down firmly to remove air pockets. Eat immediately or refrigerate for 24 hours to let the flavors marry.
When it doesn't go to plan.
Always wear gloves when handling the chile paste to prevent skin irritation.
If you prefer a wetter kimchi, add a tablespoon of water to your paste.
The cabbage will continue to release water in the fridge; pack the jar tight.
The ones that keep coming up.
How long does this keep in the fridge?
It will remain crisp for about one week; after that, the texture softens and it begins to ferment further.
Can I use regular chili powder?
Gochugaru has a specific sweetness and texture that regular chili powder lacks; substitutes will significantly alter the final flavor profile.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe