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Easy Quick Kimchi From Scratch in 30 Minutes

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A fast and flavorful homemade kimchi recipe that delivers the tangy, spicy punch of traditional kimchi without the long fermentation time. Perfect for quick meals and fresh flavor.

Ingredients

Scale
  • 1 medium head napa cabbage (about 2 pounds / 900g)
  • 2 tablespoons salt (30g)
  • 3 tablespoons gochugaru (Korean red pepper flakes) (24g)
  • 4 large garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons fish sauce (or vegan alternative like soy sauce or tamari)
  • 4 green onions, sliced diagonally
  • 1 medium carrot, julienned
  • 1/4 cup water (60ml)
  • Optional: 1 teaspoon sugar

Instructions

  1. Chop the napa cabbage lengthwise into quarters, then chop into bite-sized pieces (about 2-inch pieces). Transfer to a large bowl and sprinkle 2 tablespoons (30g) of salt evenly over the cabbage. Toss thoroughly to coat all pieces. Let sit for 20 minutes, tossing every 5 minutes to draw out moisture and soften the cabbage.
  2. Rinse the salted cabbage under cold running water 2-3 times to remove excess salt. Gently squeeze handfuls to drain as much water as possible. Set aside in a colander to drain further while preparing the kimchi paste.
  3. In a small bowl, combine 3 tablespoons (24g) gochugaru, 4 minced garlic cloves, 1 tablespoon grated ginger, 2 tablespoons fish sauce, and 1/4 cup (60ml) water. Add 1 teaspoon sugar if desired. Mix until a thick, spreadable paste forms. Adjust water if too dry.
  4. Slice 4 green onions diagonally and julienne 1 medium carrot into thin matchsticks.
  5. Transfer the drained cabbage back to the large bowl. Add the kimchi paste, green onions, and carrot. Wearing gloves or using a spoon, mix thoroughly so every piece of cabbage is coated evenly with the spicy paste.
  6. Pack the kimchi into a clean airtight container or jar, pressing down to remove air pockets. Eat immediately or chill for 30 minutes to let flavors marry. Store in the fridge for up to 5 days.

Notes

Rinse the salted cabbage well to avoid overly salty kimchi. Use quality Korean gochugaru for authentic flavor. Fish sauce adds umami but can be substituted with soy sauce or tamari for vegan versions. Gloves are recommended when mixing the spicy paste to protect skin. Adjust spice level by varying gochugaru amount. Kimchi can be eaten fresh or fermented for 1-2 days for deeper flavor.

Nutrition

Keywords: kimchi, quick kimchi, easy kimchi recipe, homemade kimchi, Korean side dish, fermented vegetables, spicy kimchi, no ferment kimchi

Find it online: https://tastypierecipes.com/easy-quick-kimchi-from-scratch-in-30-minutes-perfect-homemade-recipe/