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Emergency Kimchi

Maangchi's picture
I’m showing you a method I developed to make kimchi simply and easily. It’s faster and easier because I skip the porridge-making step, I use common cabbage instead of napa cabbage, and I don’t use oysters or fermented squid.
Ingredients
  Cabbage/Napa cabbage 2 Pound, cut in strips
  Kosher salt 1⁄4 Cup (4 tbs) (Curing and salt is washed away)
  Cold water 1 Cup (16 tbs)
For kimchi paste
  Fish sauce 1⁄4 Cup (4 tbs)
  Hot pepper flakes 1⁄3 Cup (5.28 tbs)
  Sugar 1 Tablespoon
  Garlic 1⁄4 Cup (4 tbs), minced
  Green onion 4 , sliced
  Julienne cut carrot 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1. In a large bowl, put together salt and water and stir until the salt dissolves.
2. Add in the cabbage, mix well and set aside for about 10 minutes.
3. Meanwhile, mix all the ingredients for the kimchi paste and set aside.

MAKING
4. After 10 minutes, drain the cabbage, wash and drain the cabbage for couple of time, finally drain the cabbage.
5. Wearing gloves, add the cabbage with kimchi paste and mix well.
6. In a container, put the kimchi and press it down to avoid the kimchi being exposed to air.

SERVING
7. Use and serve the kimchi as desired or set it aside to ferment for few days.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Korean
Course: 
Side Dish
Taste: 
Spicy
Method: 
Mixing
Ingredient: 
Cabbage
Interest: 
Easy, Cancer Preventive
Preparation Time: 
15 Minutes
Servings: 
10

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