Quick kimchi recipe is here for you, if you are first time making kimchi or beginner.
There are hundreds of types of kimchi in Korea. Besides, there are probably hundreds of recipes for just one type of kimchi.
Because each family has a different way of method and secret from generation to generation.
Everyone says that Koreans are a people who cannot live without kimchi. That’s true.
I’ve been living in Hong Kong for over 16 years, I’ve been making and eating kimchi all this time.
Among them, today’s quick kimchi recipe is probably the kimchi I’ve made the most.
Every time I make kimchi, it’s the same kind of kimchi, but it always tastes different.
Let me introduce you to this quick kimchi. And follow the quick kimchi recipe to make your own kimchi.
Every time you make it, you’ll find that every time it tastes different. Add or subtract ingredients little by little to create a kimchi recipe that suits your taste.
About quick kimchi
Koreans call this kimchi ‘mak kimchi’. ‘Mak’ means that less effort was put into making it simply, easily and quickly.
Cabbage kimchi is usually divided into 4 parts and soaked in salt water. ‘Mak kimchi’ cut into bite-size pieces and soak in salt water.
That cuts down on salting time. The salting time is very important for making any kimchi especially cabbage kimchi.
Overtime salting will make the kimchi tough, if not enough, the kimchi will have a lot of liquid.
There is also easily made and eaten right away called ‘Gotjeori’ kimchi.
However, ‘Gotjeori’ is not kimchi for long storage and fermenting. It is a kimchi made quickly to eat fresh, just like salad.
As you might expect, ‘Gotjeori’ is faster and easier than ‘Mak kimchi’.
However, I share this quick kimchi recipe first so you can keep it in the refrigerator and it can last for a long time.
Quick Kimchi recipe with napa cabbage note.
*A good cabbage for kimchi? Korean cabbage makes perfect kimchi. But, we are not in Korea.
Choose cabbages that are fresh and have plump stems.
*If you don’t have ginger, you can omit it.
*If you want your kimchi to ferment quickly, add more onions or green onions. They promote fermentation.
*If vegetarian or vegan, season with salt instead of fish sauce.
*You can also use chives instead of green onions or both. However, add about twice the amount of green onions if you only use chives.
*Glutinous rice paste or rice paste give a deeper taste, but it is optional.
Add about five tablespoons of water to one tablespoon of glutinous rice flour or rice flour, mix well, and microwave for 30 seconds at a time until it becomes porridge .
*I use stevia or sweetener instead of sugar. It’s not because of the diet, it makes more delicious kimchi.
Korean Quick Kimchi recipe
- 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.