Korean Quick Kimchi recipe
It is a simple and quick kimchi recipe that is often made and eaten in Korea on a daily basis.This kimchi recipe is for beginners.
Prep Time1 hour hr
Cook Time10 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Salad, Side Dish
Cuisine: Korean
Servings: 20 people
Calories: 40kcal
- 2 napa cabbage (medium size)
- ½ cup sea salt
- 3 tablespoons minced garlic
- 1 tablespoons minced ginger
- 1 onion (option)
- 10 sticks green onion
- 4 tablespoons fish sauce (or 2 Tbsp of salt)
- 3 tablespoons rice paste (option (see the note))
- 7 tablespoons chilli powder (Korean chili powder will be best)
- 2 tablespoons sugar (or 2tsp of stevia)
Divide the cabbage into quarters and cut out the core. Cut into suitable sizes with your hands or a knife. Rather than cutting with a knife, I tear them by hand into appropriate sizes.Rinse well in cold water and drain. Place a handful of cabbage in a large bowl, sprinkle with a tablespoon of sea salt, spread a handful of cabbage on top, sprinkle with a tablespoon of sea salt, and repeat.Dissolve 1 tablespoon of sea salt in 1 cup of water and pour over the cabbage.After about 30 minutes, rotate the cabbage upside down While the cabbage is salting, trim the green onion and cut into 5 cm lengths.Blend garlic, onion, ginger, sugar and fish sauce all together in a blender. When the cabbage stems gently bent, then they are ready. Rinse twice in cold water and drain.
Add all prepared ingredients and toss gently until there are no lumps of chili powder.Add more salt or fish sauce for the taste. Pour into a clean glass rack and store in the refrigerator.