Homemade shortcut kimchi

Homemade shortcut kimchi

Based on 11 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Easy 👌

Preparation

15 min

Baking

0 min

Resting

10 min

Ingredients

2Servings
¼ kg
Chinese cabbage
1⅝ tbsp
sea salt
l
water
tbsp
black rice vinegar
¼
onion
1 cloves
garlic
2 g
ginger
1 tbsp
Korean chili pepper flakes
tbsp
fish sauce
tsp
sugar
¼ tsp
honey
tbsp
apple juice
¼
red chili (optional)
scallion for serving
toasted sesame seeds for serving
MetricImperial

Utensils

pot, cutting board, knife, kitchen towel, colander, food processor

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Nutrition per serving

Cal45
Fat1 g
Protein2 g
Carb5 g
  • Step 1/4

    • l water
    • 1⅝ tbsp sea salt
    • ¼ kg Chinese cabbage
    • pot
    • cutting board
    • knife

    Fill a pot with water, add sea salt, and bring to a boil. Slice cabbage lengthwise into quarters and chop roughly into bite-sized pieces. Place in a bowl.

  • Step 2/4

    • tbsp black rice vinegar
    • kitchen towel
    • colander

    Remove boiling water from heat pour over the cabbage. Let sit for approx. 10 min. before draining in a colander. Rinse well under cold water to remove excess salt and pat dry with a clean kitchen towel. Return cabbage to the bowl, add vinegar, and stir well to combine.

  • Step 3/4

    • ¼ onion
    • 1 cloves garlic
    • 2 g ginger
    • ¾ tbsp Korean chili pepper flakes
    • tbsp fish sauce
    • tsp sugar
    • ¼ tsp honey
    • tbsp apple juice
    • ¼ red chili (optional)
    • food processor

    To make the marinade, roughly chop onion and, if using, deseed and chop the red chili. Add to a food processor, followed by the ginger, garlic, Korean red chili pepper flakes, fish sauce, sugar, honey, and apple juice. Blend into a smooth paste.

  • Step 4/4

    • scallion for serving
    • toasted sesame seeds for serving

    To serve, stir the marinade and most of the toasted sesame seeds, if using, through the kimchi until fully coated. Garnish with more sesame seeds and the sliced scallions. Enjoy immediately, let sit awhile at room temperature before serving, or store in the fridge in a sterilized glass jar—it should keep for approx. 3 weeks.

  • Enjoy your meal!

    Homemade shortcut kimchi

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