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Quick Korean Fresh Kimchi Recipe

Quick Korean Fresh Kimchi

There's something so comforting about the tangy crunch of fresh kimchi. Making your own Quick Korean Fresh Kimchi is a breeze and allows you to bring a bit of nostalgia into your own kitchen.
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Prep Time 1 hour
Total Time 1 hour
Course: Condiment, Side Dish
Cuisine: Korean
Ingredients Equipment Method Notes

Ingredients
  

  • Napa Cabbage
  • 1 medium napa cabbage
  • 1 cup water
  • 3 tbsp sea salt
  • 1 tbsp grated ginger
  • 4 cloves garlic minced
  • 2 tbsp fish sauce
  • 1 tbsp sugar
  • 2 tbsp Korean red pepper flakes (gochugaru)
  • 4 stalks green onions chopped
  • 1 small carrot julienned (optional)

Equipment

  • Large Bowl
  • Mixing Bowl
  • Jar

Method
 

  1. Step 1: Start by cutting the napa cabbage in half lengthwise, then slice each half into thirds.
  2. Step 2: In a large bowl, dissolve the sea salt in the water. Add the cabbage pieces, ensuring they're fully submerged. Soak for 1-2 hours.
  3. Step 3: While the cabbage is soaking, mix together the grated ginger, minced garlic, fish sauce, sugar, and Korean red pepper flakes in a separate bowl to create a paste.
  4. Step 4: Once the cabbage has soaked, drain it and rinse it under cold water to remove excess salt. Gently squeeze out any remaining water.
  5. Step 5: In a large mixing bowl, combine the drained cabbage with the chopped green onions and julienned carrot (if using). Add the spice paste and mix well.
  6. Step 6: Pack the kimchi into a clean jar, pressing down to eliminate air pockets. Leave some space at the top for fermentation.
  7. Step 7: Seal the jar and let it sit at room temperature for 1-2 days to ferment. After fermenting, store the kimchi in the refrigerator.

Notes

Your kimchi will last for about 1-2 weeks in the fridge. Keep it sealed tightly to maintain freshness.