Quick Kimchi
A shortcut to the classic and simple napa cabbage Kimchi that is ready in a few hours instead of a few days or longer.
Equipment
- 2 Half Gallon (64oz) Mason Jars with Lids
Ingredients
- 4 cups Napa Cabbage cut into 1inch ribbons
- ½ Coarse Salt
- 2 cup Carrots julienned
- 1 cup Red Bell Pepper juilienned
- 1 cup Green Onion chopped
- 1 tbsp Fresh Garlic minced
- 1 tbsp Fresh Ginger grated
- 2 tbsp Sambol
- 1 tbsp Dried Minced Onion
- ¼ cup Brown Sugar
- ¼ cup Rice Wine Vinegar
- ¼ cup Soy Sauce
- 1 tbsp Fish Sauce
Instructions
- Add cabbage to colander in a large bowl. Sprinkle with salt and add enough water to cover cabbage. Let sit for one hour.
- Drain water and rinse cabbage. Transfer to bowl. Add carrots, bell pepper and green onions. Toss to combine
- In a food processer, add remaining ingredients. Puree until mostly smooth. Pour over mixed veggies. Use your hands to massage into the veggies.
- Begin to pack the coated veggies into the mason jars. Pressing it all in as tightly as you can. Secure lid. Let sit in a cool dry place for at least 4 hours before eating. Once you open the lid, store in the refrigerator (up to 30 days).
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