Korean Kimchee in a Day
Discover the bold, vibrant flavors of Korea with this quick and easy "Korean Kimchee in a Day" recipe, perfect for fermentation enthusiasts and novices alike. Featuring crisp Napa cabbage, daikon radish, and carrots, this speedy take on traditional kimchi uses a flavorful mix of Korean chili flakes (gochugaru), fresh garlic, ginger, and fish sauce for an authentic kick. The quick brining method and optional rice flour paste ensure a perfect texture while cutting down on the usual longer fermentation process. Ready to eat in just 24 hours, this recipe is ideal for adding a tangy, spicy crunch to your favorite dishes or as a delicious probiotic-packed side. Whether you're a seasoned fermenter or trying kimchi for the first time, this simplified version brings Korea's iconic flavors to your table in no time! Keywords: easy kimchi recipe, homemade Korean kimchi, quick fermented vegetables, probiotic-rich foods.
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Recipe Information
Ingredients
- 2 heads Napa cabbage
- 0.5 cup Kosher salt
- 8 cups Cold water
- 1 medium-sized Daikon radish
- 2 large Carrot
- 6 stalks Scallions
- 6 Garlic cloves
- 1 thumb-sized piece Ginger
- 0.5 cup Korean chili flakes (gochugaru)
- 0.25 cup Fish sauce
- 1 tablespoon Granulated sugar
- 1 tablespoon Rice flour (optional, for paste)
- 0.25 cup Water (optional, for paste)
Instructions
Cut the napa cabbage into quarters lengthwise and then chop into bite-sized pieces. Discard the core.
Rinse the cabbage thoroughly under cold water, then drain it in a colander.
In a large bowl, dissolve the kosher salt into 8 cups of cold water. Submerge the cabbage pieces in the brine and let them soak for 1 hour, tossing occasionally.
Meanwhile, peel the daikon radish and carrots, then julienne or cut them into thin matchstick-sized pieces. Set aside.
Finely chop the scallions into 2-inch pieces. Set aside.
Grind the garlic cloves and ginger into a fine paste using a mortar and pestle, or mince very finely. Combine with the Korean chili flakes, fish sauce, and sugar in a medium bowl. Mix thoroughly to create the spice paste.
Optional (for a thicker paste): Combine 1 tablespoon of rice flour and 1/4 cup water in a small pot. Heat over medium heat, stirring constantly, to make a thick paste. Allow to cool and mix into the spice paste.
After 1 hour, rinse the cabbage thoroughly under cold water to remove excess salt. Drain well and gently squeeze out any remaining water.
In a large mixing bowl, combine the cabbage, radish, carrots, and scallions. Add the spice paste and mix thoroughly, using gloved hands to massage the paste into the vegetables until everything is evenly coated.
Transfer the kimchee mixture into clean, airtight jars or a large fermentation container, pressing down to minimize air pockets.
Leave the jar(s) at room temperature for 8-12 hours to begin fermenting. Taste and, if desired, move to the refrigerate to slow further fermentation. It’s ready to eat within a day!
Nutrition Facts
Calories |
503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 59078 mg | 2569% | |
| Total Carbohydrate | 98.3 g | 36% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 39.2 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 350 mg | 27% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2538 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
