Instant Fresh Kimchi Recipe

If you’d like to eat your Kimchi instantly, without waiting for fermentation. Fresh Kimchi is the answer — it can be eaten immediately, and it’s so quick and easy. It’s spicy, savory, slightly sweet, and over-the-top refreshing!

Instant Fresh Kimchi Recipe

Serving: 8
Prep time: 20 minutes
Rest time: 30 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 for 15 minutes. Toss and turn. Rest for another 15 minutes until the Napa cabbage is 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 sauce mixture. Mix well. Lastly, drizzle with the toasted sesame seeds. Enjoy!

Tips & notes

• Use coarse sea salt for salting the cabbage—fine salt can make it too salty and affect the texture.
• Soaking time matters: Be sure to rest and toss the cabbage as directed. This helps evenly draw out moisture and soften the leaves without making them soggy.
• If you don’t have Korean green plum extract, you can substitute it with a bit of sugar or honey for a touch of sweetness.
• Gochugaru (Korean red pepper flakes) varies in heat—adjust to your spice level, but keep enough for that classic kimchi flavor and color.
• Eat it fresh or chilled: This kimchi is best enjoyed within a few hours for that crisp, refreshing bite, but it still tastes great after a few days in the fridge.
• Pairs beautifully with rice, Korean BBQ, or Tofu Stew.