Making kimchi at home is easier than you think! This quick version skips complex fermentation steps but delivers the iconic spicy, tangy flavor. Here’s how to do it:
Ingredients:
1 medium Napa cabbage (about 1.5 kg), 1/4 cup coarse salt, 4 tbsp gochugaru (Korean chili flakes), 2 tbsp minced garlic, 1 tbsp grated ginger, 2 tbsp sugar, 4 fish sauce (or soy sauce for vegetarian), 1 tbsp sesame oil, 2 chopped scallions, and 1 grated carrot (optional).
Steps:
1. Prepare the cabbage: Cut the cabbage into bite-sized pieces. Soak in salted water (1/4 cup salt + 4 cups water) for 2-3 hours until softened. Rinse and drain well.
2. Make the paste: In a bowl, mix gochugaru, garlic, ginger, sugar, fish sauce, and sesame oil until smooth.
3. Combine: Gently toss the cabbage with the paste, ensuring each piece is coated. Add scallions and carrot if using.
4. Rest and serve: Let it marinate at room temperature for 1-2 hours (or refrigerate overnight for deeper flavor). Enjoy as a side dish, in stir-fries, or with rice!
This easy kimchi stays fresh in the fridge for up to 2 weeks. Adjust spice levels by adding more or less gochugaru. Happy cooking!
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