Quick Kimchi

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Recipes

Quick Kimchi

Try this quick kimchi recipe for a tangy, spicy fermented cabbage dish,

Prep:

10 minutes

Cook:

30 minutes + 3 hours waiting

8 servings

Medium

Save

Homemade Quick Kimchi – Spicy, Fermented Korean Side Dish Packed with Flavor

Ingredients

1 Chinese cabbage (approximately 2 lbs)

5¼ cups water

½ cup salt

5 cloves garlic

2 inches fresh ginger

3 TBSP + 1 tsp. apple cider vinegar

3 TBSP fish sauce - or minced anchovies

2 TBSP honey

2 TBSP paprika powder

2 TBSP hot sauce -not additives -or minced red chilli peppers

2 TBSP sesame seeds

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1 Chinese cabbage (approximately 2 lbs or 900 grams)

1¼ liters (5¼ cups) water

100 grams (½ cup) salt

5 cloves garlic

5 cm (2 inches) fresh ginger

50 ml (3 TBSP + 1 tsp) apple cider vinegar

3 TBSP (45 ml) fish sauce - or minced anchovies

2 TBSP (30 ml) honey

2 TBSP (30 ml) paprika powder

2 TBSP (30 ml) hot sauce (no- additives) - or minced red chilli peppers

2 TBSP (30 ml) sesame seeds

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Dietary Therapies

MED

IBD-AID P3

SCD

mSCD

Dietary Requirements

Lactose-Free & Minimal Lactose

Soy Free

Meal Type

Condiments, Sauces & Dips

Sides

Occasion

Applicances

Cuisine

Asian

Kosher

Disease state

Recipe PDF

Instructions

Prepare the Cabbage

Cut the Chinese cabbage lengthwise into 8 pieces and place them in a large bowl.
Bring the water to a boil and add the salt, stirring until dissolved.
Pour the salted boiling water over the cabbage and let it sit for 30 minutes, tossing occasionally.
Drain the cabbage, rinse under cold running water, and allow it to drain thoroughly.

Prepare the Marinade:

In a tall container, combine the garlic, ginger, apple cider vinegar, and fish sauce or minced anchovies.
Use an immersion blender to puree the mixture until smooth.
Add the honey, paprika powder, hot sauce or minced chili peppers, and sesame seeds to the puree, mixing until a thick marinade forms.

Marinate the Cabbage:

Toss the drained cabbage with the marinade, ensuring all pieces are well coated.
Transfer the kimchi to an airtight glass jar and refrigerate for at least 3 hours before serving. Ferment for 24 hours or more for the best benefit.

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