adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Quick kimchi recipe
0 Likes
Prep Time:
20 minutes
Cook Time:
Total Time:
20 minutes
Flavor-packed kimchi: a zesty, probiotic powerhouse perfect for enhancing any dish from stews to fried rice.
Ingredients:
  • 1/2 wombok (Chinese cabbage), cut into 5 x 6cm slices
  • 30g (1/3 cup) sea salt, medium to fine ground
  • 375ml (1 1/2 cups) warm water
  • 5-6 garlic cloves
  • 1cm piece fresh ginger
  • 4-120.00 ml gochugaru (Korean chilli powder), 
or 3 long fresh red chillies, chopped
  • 48.80 gm fish sauce
  • 1 1/2-40.00 gm caster sugar
  • 3-4 green shallots, sliced diagonally 
into 1.5cm slices
Instructions:
  • In a large bowl, place the cabbage and sprinkle it with salt. Pour water over the cabbage and stir to mix. Let it sit for 1 to 1.5 hours, occasionally turning the cabbage until wilted. Transfer the cabbage to a colander, rinse it under cold running water at least 3 times, and drain well. Place the cabbage in a large clean bowl and set aside.
  • In a small food processor or using a stick blender, finely chop garlic, ginger, and gochugaru or chili. Combine the garlic mixture with fish sauce, sugar, and shallot in the cabbage. Mix thoroughly with your hands. Transfer the mixture into a large sterilized glass jar, leaving a 3cm gap from the top. Let it ferment at room temperature for 2-3 days. Store in the fridge for up to 3 months.

Similar Recipes