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Shortcut Kimchi
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Shortcut Kimchi

1 h 15 minServes 16Nutri-Score B€€
from @alissanguyen_11 imports0 cooked
Adapt this recipe

what you need

Ingredients

16 people
  • napa cabbage (cut into quarters, core removed, then cut 1.5-2 inch wide)Produce1.5 kg
  • sea salt (sprinkled over cabbage)Spices288 g
  • water (for salting the cabbage)Beverages240 ml
  • gochugaru (Korean pepper flakes)Spices90 g
  • hot water (for the paste)Beverages180 ml
  • apple sauce (1 packet (may substitute with 180 ml apple juice))Pantry91 g
  • fish saucePantry90 ml
  • sugarPantry38 g
  • garlic (minced)Produce9 pieces
  • scallion (cut 1.5-2 inch wide)Produce12 pieces
  • carrot (julienned)Produce128 g

per serving

Nutrition

40kcal

Carbs
8 g
Proteins
1 g
Fat
0 g

step by step

Method

  1. Cut the napa cabbage

    • Cut the napa cabbage into quarters.
    • Cut off the core (the little nugget at the base).
    • Cut the cabbage into pieces about 1.5-2 inches wide.
    • Add the cabbage to a large bowl (it doesn't need to be washed yet).
    Step 1

  2. Salt the cabbage

    • Sprinkle 1 cup of sea salt all over the cabbage and add 1 cup of water.
    • Mix well to combine.
    • Sprinkle the remaining salt and water on top and mix again.
    • Let it sit for 30 minutes while you prep the rest of the ingredients.
    Step 2

  3. Prep the vegetables

    • Cut the scallions about 1.5-2 inches wide.
    • Julienne the carrots into little matchsticks (optional, they add texture).
    • Mince the garlic.
    Step 3

  4. Make the kimchi paste

    • In a bowl, combine the gochugaru, hot water, apple sauce, fish sauce, sugar, minced garlic, scallions and carrots.
    • Mix everything together until you get a thick paste.
    • Adjust the measurements according to your preference.
    Step 4

  5. Rinse the cabbage

    • After 30 minutes the cabbage will have decreased in size.
    • Rinse and wash it thoroughly under cold water 2-3 times.
    • On the last round, take a handful at a time and squeeze out any excess liquid.
    Step 5

  6. Combine cabbage and paste

    • Empty the drained cabbage into a clean tub or large container.
    • Add the kimchi paste.
    • Mix everything together until the cabbage is well coated.
    Step 6

  7. Ferment and store

    • Transfer the kimchi into an airtight container.
    • Leave it at room temperature for a couple of hours.
    • Move it into the fridge.
    • Kimchi is good for 3-6 months; eat it as fresh or as fermented as you like.
    Step 7
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