Easy Quick Kimchi From Scratch in 30 Minutes

The crispness of freshly made kimchi, bursting with vibrant flavors, is truly an experience to savor. This Easy Quick Kimchi From Scratch in 30 Minutes is perfect for those looking to delve into the world of fermented foods in a short amount of time. The method is straightforward, ensuring delicious results with minimal fuss.

This recipe is ideal for anyone who loves Korean cuisine or wants to add a spicy, tangy twist to their meals. Whether you serve it as a side dish, topping, or snack, it’s sure to impress. Plus, it can be made ahead of time and storied in the fridge for up to five days, allowing the flavors to deepen.

Why You’ll Love This Recipe

• It’s a quick 30-minute process that yields a delicious product.
• The crunchy texture of napa cabbage remains beautifully preserved.
• Customizable spice levels cater to your taste preferences.
• It’s an excellent way to introduce fermented foods into your diet.

What You’ll Need

Gather the following ingredients to create your kimchi masterpiece.

For the Cabbage

• 1 medium head napa cabbage, chopped (about 2 pounds / 900g)
• 2 tablespoons salt (30g)

For the Kimchi Paste

• 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)
• 1/4 cup water (60ml)
• Optional: 1 teaspoon sugar

For the Veggies

• 4 green onions, sliced diagonally
• 1 medium carrot, julienned

Note: Use soy sauce as a vegan alternative for fish sauce.

Substitutions & Swaps

• Napa cabbage can be swapped for green cabbage.
• Gochugaru may be replaced with chili powder for heat.
• Fish sauce can be substituted with vegan Worcestershire sauce.
• Sugar is optional for balancing flavors.

How to Make It

Start your kimchi adventure with these simple steps.

Chop

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.

Rinse

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.

Mix

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.

Prepare

Slice 4 green onions diagonally and julienne 1 medium carrot into thin matchsticks.

Combine

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.

Pack

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.

How to Store It

Fridge: Store in an airtight container for up to 5 days.
Freezer: No, kimchi’s texture may suffer.
Reheat: N/A; serve cold or at room temperature.

Tips for Best Results

• Ensure the cabbage is thoroughly rinsed to prevent oversalting.
• Adjust the amount of gochugaru based on your spice preference.
• Let the kimchi sit for at least 30 minutes to enhance flavor development.

Serving Suggestions

• Serve alongside Korean BBQ for a perfect pairing.
• Use as a zesty topping for rice bowls or tacos.
• Enjoy as a tangy, refreshing snack on its own.