Quick Kimchi

⏱ 4740 mins 🍽 1 gallon 🏷 Greens

This recipe offers a simplified version of traditional baechu kimchi, known for its beneficial probiotics from fermentation. It uses napa cabbage, daikon radish, and a classic seasoning paste of garlic, ginger, and Korean chilli powder. The vegetables are first salted, then mixed with aromatics and packed to ferment. The entire process, including fermentation time, takes several days to complete, yielding about one gallon of this flavourful Korean staple.

Quick Kimchi

Ingredients

  • 2 napa cabbage
  • 1 medium daikon radish
  • 1/4 cup coarse sea salt
  • 1 cup water
  • 4 green onions, cut into 2 inch pieces
  • 7 garlic cloves, minced
  • 2 tablespoons minced ginger
  • 2 tablespoons korean chili powder

Method

  1. Wash the cabbages and slice them crosswise into 2 inch pieces. Peel the daikon, quarter it lengthwise, and cut into slices roughly 1/2 inch thick.
  2. Stir the salt into the water until dissolved. Put the cabbage and daikon in a large bowl and cover with the salt water. Allow them to stand for a minimum of 6 hours, or leave overnight.
  3. Drain the vegetables, saving the liquid. Place the cabbage and daikon back in the bowl and incorporate the green onions, garlic, ginger, and chilli powder. Combine thoroughly.
  4. Transfer the vegetable mix into a 1 gallon glass jar. Gently pour the saved salty liquid over the top until the vegetables are submerged, leaving around 1 inch of headspace. Seal the jar lid tightly.
  5. Keep the jar in a cool, dark spot for 2 to 3 days, adjusting the time for your preferred level of tang. Once fermented, store in the refrigerator for up to 2 weeks.

Nutrition (per serving)

Sodium28535300 mg

Recipe details

CategoryGreens
Authoryogiclarebear