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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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)
Directions
Step 1
Cut the napa cabbage into quarters lengthwise and then chop into bite-sized pieces. Discard the core.
Step 2
Rinse the cabbage thoroughly under cold water, then drain it in a colander.
Step 3
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.
Step 4
Meanwhile, peel the daikon radish and carrots, then julienne or cut them into thin matchstick-sized pieces. Set aside.
Step 5
Finely chop the scallions into 2-inch pieces. Set aside.
Step 6
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.
Step 7
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.
Step 8
After 1 hour, rinse the cabbage thoroughly under cold water to remove excess salt. Drain well and gently squeeze out any remaining water.
Step 9
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.
Step 10
Transfer the kimchee mixture into clean, airtight jars or a large fermentation container, pressing down to minimize air pockets.
Step 11
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
| Serving size | (2628.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 503.3 |
| Total Fat 10.9g | 0% |
| Saturated Fat 2.3g | 0% |
| Polyunsaturated Fat 0.8g | |
| Cholesterol 2mg | 0% |
| Sodium 59078.4mg | 0% |
| Total Carbohydrate 98.3g | 0% |
| Dietary Fiber 32.1g | 0% |
| Total Sugars 39.2g | |
| Protein 17.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 349.9mg | 0% |
| Iron 7.7mg | 0% |
| Potassium 2538.1mg | 0% |
Source of Calories