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.

Instant Fresh Kimchi Recipe