Quick-Pickle Kimchi
Quick-pickle kimchi is a rapid approach that delivers the character of fermented cabbage without the wait. You use a high-salt brine to draw out moisture in under an hour, then massage the cabbage with a pungent paste of garlic, ginger, and chili flakes. It stays bright, crisp, and ready to serve immediately.
Commit to the massage
The texture depends entirely on how thoroughly you salt the cabbage and how well you work the seasoning into the leaves. Wear gloves, as the chili paste will linger on your skin.
- large mixing bowl
- colander
- chef's knife
- rubber gloves
- glass jar
What goes in.
- 1 headnapa cabbage, chopped into 2-inch squares
- 3 tbspsea salt
- 1/4 cupgochugaru (Korean red chili flakes)
- 3 tbspfish sauce
- 1 tbspsugar
- 4 clovesgarlic, minced
- 1 tbspfresh ginger, grated
- 3scallions, sliced thin
Wilting the cabbage
Toss the cabbage with salt and let it sit until the leaves become flexible and limp. You must rinse and drain it well, or the final result will be unpleasantly sharp.
The method.
Salt the cabbage
Place the chopped cabbage in a large bowl and sprinkle with salt. Toss well with your hands. Let it sit for 45 minutes, tossing occasionally, until the cabbage releases liquid and the white stems bend without snapping.
Rinse and drain
Rinse the cabbage thoroughly under cold running water to remove excess salt. Drain in a colander for 10 minutes. Squeeze the leaves gently to remove as much water as possible.
Make the paste
In a separate bowl, stir the chili flakes, fish sauce, sugar, garlic, and ginger until it forms a thick, uniform paste.
Massage and combine
Add the cabbage and scallions to the paste. Using gloves, rub the seasoning into every leaf until the cabbage is evenly coated and vibrant red.
Pack
Transfer the mixture to a clean jar, pressing down firmly to remove air pockets. Eat immediately or keep in the refrigerator for up to a week.
Other turns to take.
Daikon heavy
Replace half the cabbage with julienned daikon radish for a sharper, crunchier bite.
Vegetarian
Substitute the fish sauce with light soy sauce or a combination of soy sauce and a splash of rice vinegar.
When it doesn't go to plan.
Use a fine-textured sea salt, not iodized table salt, for cleaner flavor.
If the cabbage is too salty after rinsing, submerge it in cold water for an extra 5 minutes and drain again.
The flavor develops more intensity if you let the jar sit at room temperature for two hours before chilling.
The ones that keep coming up.
Why is my cabbage watery?
You likely didn't squeeze the excess water out after rinsing. Always ensure the cabbage is as dry as possible before adding the paste.
Can I use regular red cabbage?
Napa cabbage has a thinner leaf that absorbs the seasoning better. Red cabbage stays tougher and requires a longer salt soak.
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