This is the best quick kimchi recipe that I have ever tried! It is so easy to make and only takes a few minutes to prepare. You can use any type of cabbage, but I prefer to use Napa cabbage because it has a softer texture.
A delicious and easy kimchi recipe that will leave you wanting more
I love kimchi because it’s a quick and easy way to add flavor to any dish. Plus, it’s packed with nutrients and probiotics that are good for gut health. This quick kimchi recipe is my go-to when I need a last-minute addition to a meal.
Recipe Instruction:
This is a Korean dish that is made by fermenting cabbage and carrots in a tangy, spicy sauce. To make it, thinly slice the cabbage and put it in a bowl with 1 tbsp of salt. Leave the cabbage to sit for 1 hour. Make the sauce by blending the garlic, ginger, fish sauce (if using), chilli sauce, sugar, and rice vinegar in a small bowl. Rinse the cabbage, drain, and dry thoroughly. Put the cabbage in a large bowl and toss the sauce in. Add the radishes, carrots, and the green onions. Serve the dish immediately or pack it into a large jar, seal it, and leave it to ferment at room temperature overnight. The flavor will improve the longer it is left. The dish will keep in the fridge for up to 2 weeks.
How to Make Kimchi in a Flash
If you’re in the mood for kimchi but don’t want to wait for the traditional fermentation process, try this quick kimchi recipe. It’s easy to make and only takes a few hours.
Ingredients:
1 head of napa cabbage, chopped
1 daikon radish, grated
1 carrot, grated
1/2 cup Korean chili powder
1/4 cup salt
1/4 cup sugar
1/4 cup fish sauce
1/2 cup water
1/2 cup white vinegar
1/2 onion, chopped
3 cloves garlic, minced
1 thumb ginger, minced
Instructions:
1. Combine the cabbage, radish, carrot, chili powder, salt, sugar, fish sauce, water, and vinegar in a large bowl.
2. Massage the ingredients together until the cabbage is wilted and the vegetables are coated in the mixture.
3. Let the kimchi sit for at least 2 hours, or overnight if you have the time.
4. When you’re ready to eat, add the onion, garlic, and ginger to the kimchi and mix everything together. Serve with rice and enjoy!
Can you ferment kimchi in one day?
It is possible to ferment kimchi in one day, although the results may not be as flavorful as if it were fermented for a longer period of time. To ferment kimchi in one day, mix the chopped vegetables with the salt, fish sauce, and other seasonings, then press them into a jar or other container. Leave the jar at room temperature for 24 hours, then refrigerate. The kimchi will be ready to eat after a few days.
How do you fast ferment kimchi?
There are a few different ways that you can fast ferment kimchi, but the most common method is to use a salt water brine. To make the brine, you will need to dissolve 1 cup of salt in 2 cups of water. Once the salt is dissolved, you can add your kimchi ingredients to the brine. Make sure that all of the vegetables are completely submerged in the brine.
Once your kimchi is in the brine, you will need to find a cool, dark place to store it. The ideal temperature for fermentation is between 60-70°F. You can store your kimchi in a cupboard or a cool basement. Allow the kimchi to ferment for 2-3 days, or until it reaches the desired level of fermentation.
Once your kimchi is fermented, you can transfer it to a clean jar and store it in the refrigerator. The kimchi will continue to ferment slowly in the refrigerator, so you may want to enjoy it within a week or two.
How long does it take to make kimchi?
Kimchi is a traditional Korean dish made of fermented vegetables. The most common type of kimchi is made with cabbage, but other vegetables can be used as well. Kimchi is usually made with a combination of garlic, ginger, and chili peppers, and it can be either mild or spicy.
It takes about 2-3 days to make kimchi. The vegetables are first cut into thin strips and then soaked in a brine solution. After that, they are rinsed and mixed with the spice paste. The kimchi is then fermented in a cool, dark place for a few days.
Once it is fermented, the kimchi is ready to be eaten. It can be stored in the fridge for several weeks.
If you want to learn how to make kimchi, there are many recipes available online. You can also find instructional videos that can help you through the process.
How long should you brine kimchi?
When it comes to kimchi, there is no one-size-fits-all answer to the question of how long to brine. Depending on the type of kimchi you’re making, the vegetables you’re using, and your personal preferences, the optimal brining time can range from a few hours to a few days.
If you’re new to kimchi-making, or if you’re trying a new recipe, it’s always a good idea to err on the side of caution and brine for the shorter end of the recommended time frame. This will help you avoid over-brining, which can result in mushy, salty kimchi.
Once you’ve made a few batches of kimchi, you’ll get a feel for how long is just right for your particular recipe and taste preferences. And then you can start experiment with different brining times to find the perfect balance of salty, sour, and spicy for your perfect kimchi.
