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Easy No-Fermentation Kimchi
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Easy No-Fermentation Kimchi

1 h 30 minServes 10Nutri-Score B€
from @thefoodinbox2 imports0 cooked
Adapt this recipe

what you need

Ingredients

10 people
  • wombok cabbage (core removed, roughly chopped into 3–4 cm pieces)Produce1 piece
  • salt (generous amount for salting the cabbage)Spices60 g
  • water (for soaking the cabbage)Other500 ml
  • gochugaru chilli flakes (Korean chilli flakes)Spices90 g
  • hot water (for the paste)Other180 ml
  • apple sauce (one small jar or baby food pouch)Pantry110 g
  • fish saucePantry90 ml
  • sugarPantry40 g
  • carrot (finely julienned)Produce1 piece
  • spring onion (chopped to the same length as the carrot)Produce4 pieces
  • garlic (cloves, minced)Produce10 pieces

per serving

Nutrition

47kcal

Carbs
10 g
Proteins
1 g
Fat
0 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Colander
  • glass jar

step by step

Method

  1. Salt the cabbage

    • Remove the core from the wombok cabbage and roughly chop it into 3–4 cm pieces.
    • Place the cabbage in a large bowl, sprinkle generously with salt and add water.
    • Mix everything so the salt dissolves and coats all the cabbage pieces.
    Step 1

  2. Soak the cabbage

    • Let the salted cabbage soak while you prepare the rest of the ingredients.
    Step 2

  3. Prep the vegetables

    • Julienne the carrot as finely as you can.
    • Chop the spring onions to the same length as the carrot.
    • Mince the garlic cloves.
    Step 3

  4. Make the kimchi paste

    • In a bowl, combine the gochugaru chilli flakes, hot water, apple sauce, fish sauce and sugar.
    • Add the julienned carrot, chopped spring onion and minced garlic.
    • Put on gloves and mix everything well until you get a thick consistency.
    Step 4

  5. Rinse and drain the cabbage

    • The cabbage will have wilted; wash and drain it three times.
    • On the last rinse, squeeze out as much water as you can.
    Step 5

  6. Coat the cabbage with the paste

    • Add the kimchi paste to the cabbage.
    • Massage it in so every piece of cabbage is well covered.
    Step 6

  7. Pack and marinate

    • Transfer the kimchi into glass jars or a kimchi container and put the lid on.
    • Leave it out on the counter to marinate, then refrigerate and eat straight away.
    Step 7
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