Instant Fresh Kimchi Recipe

Fresh Kimchi brings all the bold, spicy flavors of traditional kimchi without the wait for fermentation. Kimchi is a classic Korean dish of fermented vegetables—most commonly Napa cabbage—seasoned with chili, garlic, ginger, and savory umami flavors. This fresh version is meant to be enjoyed like a salad: crisp, vibrant, and ready right away. It’s spicy, savory, slightly sweet, and refreshingly tangy, making it a perfect quick side dish for rice, Korean BBQ, tofu stew, or any meal that could use a punch of flavor.

Instant Fresh Kimchi Recipe

Serves: 8
Prep time: 20 minutes
Rest time: 10 minutes

Ingredients:
2 pounds napa cabbage, or replace with green cabbage
4 cups water
2 tablespoons coarse sea salt
4 cloves garlic, minced
¼ teaspoon ginger, minced
4 tablespoons Korean red pepper flakes (gochugaru)
3 tablespoons fish sauce
1 ½ tablespoons Korean green plum extract, or replace it with sugar
1 small carrot, julienned
4 stalks scallions, thinly sliced
1 teaspoon toasted sesame seeds

Instant Fresh Kimchi Instructions

1. Prepare the Napa cabbage:

• In a bowl, mix in the water and coarse sea salt. Whisk until dissolved.
• First, cut the Napa cabbage in half. Then, cut it into quarters and remove the stem. Use the small leaves directly. Cut the big leaves lengthwise into about 1-inch pieces.
• In a large mixing bowl, place the Napa cabbage inside, and pour in the salt water. Rest until the Napa cabbage is slightly softened.
• Rinse the Napa cabbage in running water and drain.

2. Make the sauce:

• In a mixing bowl, add the garlic, ginger, Korean red pepper flakes, fish sauce, Korean green plum extract, carrots, and scallions. Mix together.

3. Toss together and serve:

• In a mixing bowl, place the Napa cabbage and the sauce mixture. Mix well. Lastly, drizzle with the toasted sesame seeds. Enjoy!

Tips & notes

• Prep ahead: The garlic, ginger, carrot, and scallions can be prepped and mixed into the sauce up to 1 day in advance and stored in the fridge. Cut Napa cabbage can also be washed and chopped ahead.
• Salt choice: Use coarse sea salt for salting the cabbage. Fine salt dissolves too quickly and can make the kimchi overly salty while affecting texture.
• Soaking time: Soak the cabbage for 10–30 minutes, depending on thickness, until slightly softened but still crunchy.
• Plum extract substitute: If Korean green plum extract isn’t available, a small amount of sugar or honey works well for gentle sweetness.
• Gochugaru heat level: Gochugaru varies in spice. Adjust to taste while keeping enough for classic kimchi color and flavor.
• Serve fresh: This fresh kimchi is best enjoyed right after mixing. It can be refrigerated for up to 1–2 days, though the cabbage will continue to soften.