Quick Kimchi
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- Total time
- 60 min
- Serves
- 4
- Cuisine
- Korean
Ingredients
- 2 pounds of napa cabbage
- 1/3 cup corse salt
- 1 cup cold water
- 1/3 cup gochugaru
- 1/4 cup hot water
- 1/3 cup grated apple
- 3 tbsp fish sauce*
- 1 tbsp sugar
- 4 garlic cloves, minced
- 2 tsp ginger, minced
- 3-4 scallions
- 1/3 (25 g) cup carrots, julienned
- 1/3 (25 g) cup daikon, julienned
Steps
- 1
Cut napa cabbage into quarters, and then into chunks, about 1 inch in width.
- 2
Sprinkle the salt and water over the cabbage, mix it with your hands and then set aside for 20-30 minutes.
- 3
Make the kimchi paste by mixing together the gochugaru, hot water, grated apple, garlic, ginger, sugar, fish sauce, scallions, carrots and daikon.
- 4
Rinse and wash the salted napa cabbage with cold water, throughly a few times. Drain the water well by squeezing excess liquid.
- 5
Add the napa cabbage to the bowl with the kimchi paste. Mix well with your hands and then transfer the kimchi into a container or jar. Keep it at room temperature for a few hours (3-8) and then place into the fridge.
Source: okonomikitchen.com·Own this recipe or photo? Request removal