“Quick Kimchi is so easy to make, you’ll love this flavorful garnish. Try it with avocado toast, as a side in a buddha bowl or just to pimp your rice bowl.”
I made my first kimchi back in 2017 and really liked, no I love it to be precise ♥ This jar features napa cabbage, carrots, apple loads of ginger. Do you get it? It’s wonderful to combine it with so many things (avocado, simple toast, buddha bowl, rice… you get the idea) Also I must make another jar because this one was gone in a whiff.
I hope you gonna like it as much as I do. If you prefer a larger amount you can easily double the ingredients. My version is basically flavored with #ginger and #turmeric, but if you like fresh garlic go and add the amount you like. The fun part is that it doesn’t need to be fermented. It’s ready after 1 hour, although it tastes much better after 2 days in the fridge. Make sure your jars are always sterilized and the #kimchi always pressed down to be covered with liquid.
Quick Kimchi for everyone!
Course: Recipes, Savory2
cups1
hour10
minutesIngredients
1 pound Napa cabbage
1/4 cup sea salt
2 cups boiled water
1 handful of small radishes or 1 small
daikon radish
- PASTE
1/3 apple
1 tsp minced ginger
1 tsp coconut sugar (optional)
1 1/2 tbsp Gochugaru chili
1 tsp minced turmeric (optional)
1 tsp dulse or vegan No Fish Sauce
(garlic cloves as much as you like, I personally don’t)
- ADD ONS
1 small carrot julienned
1-2 spring onions small pieces
1 tsp minced ginger
2 mason jars 2 cup size sterilized
Directions
- Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter
- crosswise into 2-inch-wide strips and place in a large bowl
- In a pitcher dissolve sea salt with boiled water and pour over cabbage, press down
- with a wooden spoon and let sit for 10 min, it won’t be entirely covered at this point
- Meanwhile, slice radish into thin pieces
- Turn cabbage and cover with the radish and press down with a wooden spoon and let
- sit for 20 min
- Start making the paste. Slice all ingredients into small pieces and blend with an
- immersion blender (without the seasoning). Stir in the spices and let sit on the side.
- Turn cabbage after 20 min and let sit for another 20 min.
- Prepare the additional ingredients (if you do not like ginger skip the second tsp)
- Make sure the cabbage is soft, try to bend with your fingers, if soft it is ready,
- otherwise let sit for another 10 min
- Rinse cabbage 3 times with cold water (don’t squeeze too much)
- Place back in a clean bowl. Add the paste and additional ingredients and massage with
- your hands (I recommend gloves) until well combined (check at this point if you like
- more salt or seasoning)
- Place in sterilized jars and press down until covered with liquid
Notes
- You may serve this kimchi immediately but I recommend to let sit in the fridge at least for 2 days. It keeps fresh for up to 10 days. Make sure it’s always covered with liquid.
- More salt helps to prevent molding.
- Serve with avocado toast, salads, chilies, or whatever you like!
