30-Minute Kimchi (Quick Cabbage Kimchi Recipe)

Method4 steps · about 30 min

1. 1

   Step 1: Cut off the stem part of cabbage. Cut each cabbage leaf in half or 3-4 section (depends on the size). Place the cabbage leaves in a large mixing bowl.

   Uses 3 lb napa cabbage

2. 2

   Step 2: Combine salt and water (6 cups) and bring to a full boil and dissolve the salt; cool down for 5 minutes. Pour the salt water over cabbages in mixing bowl. Let it sit for 10 minutes, turn the cabbages over to the other side and continue to soak for 5 more minutes. Rinse once and drain thoroughly.

   Uses 3 lb napa cabbage · 2/3 cup korean salt · 6 cups water

3. 3

   Step 3: Meanwhile make kimchi filling; combine garlic (7 clove), ginger (1 inch), onion (1), pear(or apple), and anchovy sauce in a blender and puree until smooth. Pour the puree in a small mixing bowl. Add Korean chili flakes (1/2 cup), sugar (1 tbsp), and Koran plum extract( if using); mix well.

   Uses 1 medium onion (diced) · 1/2 Korean pear or 1 sweet apple (peeled, cored, and diced) · 7 clove garlic · 4 tbsp Korean fish sauce · 1/2 cup Korean chili flakes (gochugaru) · 2 tbsp Korean plum extract (maeshil cheong) (optional) · 1 inch ginger (peeled) · 1 tbsp sugar

4. 4

   Step 4: Place drained cabbages in a large shallow mixing bowl. Add the red chilies (2-3), green onions (if using), and the kimchi filling. Toss all together to coat evenly. Sprinkle toasted sesame seeds and toss well.

   Uses 3 lb napa cabbage · 1 Asian leek (or 3 green onion, sliced) · 2-3 fresh red chilies (sliced, optional) · toasted sesame seeds, to finish · prepared kimchi filling