Quick Korean Fresh Kimchi Recipe

I absolutely love this kimchi recipe because it’s a spicy and tangy explosion of flavors that transforms simple ingredients into something magical. Plus, it’s an amazing way to dive into some DIY fermentation and feel like a kitchen alchemist right at home!

I adore making Quick Korean Fresh Kimchi because it is a nutritious, colorful dish that explodes with flavor. The fermentation magic begins (and ends) with napa cabbage and kosher salt, while gochugaru and the other ingredients likely make this kimchi so darn good for you (and feel free to use whatever you might have on hand).

Nutritionally, Quick Korean Fresh Kimchi provides gut health benefits, thanks to the fish sauce and garlic, which are packed with probiotics.

Ingredients

Napa cabbage is low in calories, and it is packed with fiber and vitamins.

Kosher salt: Draws out moisture, intensifies tastes.

Adding umami depth to dishes is the function of fish sauce.

The flavor of soy sauce is savory and slightly sweet.

Gochugaru: Provides spiciness and an intense red hue.

Allium sativum (garlic): Has antioxidants and is an immune system booster.

Ginger possesses anti-inflammatory properties and supports digestive health.

Scallions: Mild onion flavor, adds freshness.

Carrots: They have a sweet crunch and are packed with beta-carotene.

Sesame seeds have a nutty taste and are packed with healthy fats.

Ingredient Quantities

• 1 medium Napa cabbage (about 2 pounds)
• 1/4 cup kosher salt
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 2 tablespoons sugar
• 3 tablespoons gochugaru (Korean red pepper flakes)
• 4 cloves garlic, minced
• 1-inch piece ginger, minced
• 4 green onions, cut into 1-inch pieces
• 1 small carrot, julienned
• 1 tablespoon sesame seeds
• 1 tablespoon sesame oil (optional)

Instructions

1. Napa cabbage should be trimmed and quartered lengthwise. Each quarter should then be sliced into 1-inch pieces. The pieces must be rinsed thoroughly and drained well.

2. In a sizable mixing bowl, combine cabbage with kosher salt, distributing the salt uniformly. Allow the mixture to sit for half an hour and, during this time, give it a few tosses so that each and every piece of cabbage has a chance to hang out with the salt.

3. Wash the salted cabbage well in cold water to get rid of most of the salt and bitterness. Let it drain thoroughly in a colander.

4. In another bowl, mix together fish sauce, soy sauce, and sugar, ensuring that the sugar completely dissolves.

5. Combine gochugaru, minced garlic, and minced ginger with the mixture to create a spice paste.

6. Coat the drained cabbage in the spice paste, making sure each piece is well-covered.

7. Slice green onions and julienned carrot, then add them to the cabbage mixture, mixing everything thoroughly.

8. Incorporate sesame seeds and sesame oil for a hint of nuttiness, if using.

9. Put the kimchi mixture into a jar or container with an airtight seal. Press down as you fill the jar so there are minimal air gaps in the mixture.

10. Place the kimchi in a jar and store it in the refrigerator. It can be eaten right away but will develop more flavor if left to sit for a few days.

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Large mixing bowl
4. Colander
5. Medium mixing bowl
6. Measuring spoons
7. Spoon or spatula for mixing
8. Jar or airtight container

FAQ

• Q: Can I use regular cabbage instead of Napa cabbage?While traditional kimchi uses Napa cabbage, you can substitute it with regular cabbage; however, the flavor and texture may differ slightly.
• Q: Is there a vegetarian alternative for fish sauce?Q: Is it possible to make kimchi without fish sauce?

  A: Yes, you can make kimchi without fish sauce by substituting with a vegan version or using extra soy sauce for a vegetarian-friendly kimchi.

• Q: How long does this kimchi last?Fresh kimchi can maintain its quality for up to 14 days if you store it in an airtight container in the refrigerator.
• Q: How can I adjust the spiciness of the kimchi?A: To adjust the spiciness of the kimchi, change the amount of gochugaru. Less gochugaru means less spiciness. More gochugaru means more spiciness. You might also try adding some gochujang (Korean chili paste) to the mix, which could give the kimchi as a whole a little more heat.
• Q: What is the role of sugar in this recipe?Flavors are balanced, and fermentation is assisted by sugar, providing kimchi with its signature taste.
• Q: Can I add more vegetables to this recipe?Certainly! You may include other vegetables, such as daikon radish or cucumber, for extra flavor and texture.
• Q: Is sesame oil necessary?A: You can omit the sesame oil if a cleaner taste is what you prefer. But if you want to add a nutty flavor to your dish, keep the sesame oil in the recipe.

Substitutions and Variations

You can use soy sauce or tamari as a vegetarian substitute instead of fish sauce.
Red pepper flakes or a smaller amount of cayenne pepper may be used to substitute for gochugaru when needed.
If you don’t have Napa cabbage, you can use green cabbage instead.
Sugar can be replaced with honey or maple syrup to provide a different flavor profile.
Sesame oil is not readily available. You can use a flavorless oil like soybean oil or not use any oil at all.

Pro Tips

1. Salt Massage When salting the cabbage, massage it gently to ensure the salt seeps into the leaves, which aids in the wilting process and helps set the stage for good fermentation.

2. Water Rinse Tips After salting, rinse the cabbage multiple times to ensure excess salt is removed. Taste a leaf before proceeding; it should taste seasoned but not overly salty.

3. Gochugaru Customization Adjust the amount of gochugaru according to your spice preference. For a milder kimchi, reduce the amount, or increase it for more heat.

4. Fermentation Check For optimal fermentation, after packing the kimchi in a jar, press down to submerge it fully in its own juices and leave a small air gap at the top of the container. Check it after 2 days for taste, and refrigerate once it’s to your liking.

5. Flavor Development Consider letting the kimchi sit at room temperature for about 24 hours to kick-start fermentation before storing it in the fridge. This will enhance the tangy flavor profile.