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.
Servings: 20 people
Calories: 40kcal
Ingredients
- 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)
Instructions
- 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.
