Quick Kimchi

Kimchi 김치
Kimchi 김치
Here’s a fast kimchi recipe for all you Napa cabbage lovers. The recipe makes 4 cups and is from Eating Well Magazine, Spring 2007.
1 small head Napa cabbage, cored & cut into 1-inch squares (about 8 cups)
2 cloves garlic, minced
¼ cup water
2 tablespoons distilled white vinegar
1 tablespoon toasted sesame oil
2 teaspoons finely grated fresh ginger
¾ teaspoon salt
½ teaspoon sugar
½ teaspoon red pepper
3 scallions, sliced
1 carrot, peeled and grated



Combine cabbage, garlic and water in a large saucepan and bring to a boil over high heat. Reduce heat to medium-low and cook, stirring once or twice, until tender, 4-5 minutes.

Meanwhile, whisk vinegar, oil, ginger, salt, sugar and crushed red pepper in a large bowl. Add the cabbage, scallions and carrot to the bowl and toss to combine. Refrigerate for about 25 minutes before serving.

Note: Unlike fermented kimchi, this quick variation is best eaten shortly after preparing and does not keep its crunchy texture when stored. Enjoy it with grilled meats or chicken.

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