Instant Fresh Kimchi Recipe
Fresh Kimchi is a quick, no-fermentation Korean cabbage side dish made with Napa cabbage, gochugaru, garlic, ginger, fish sauce, scallions, carrots, and sesame seeds.
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
- 1½ tablespoons Korean green plum extract, or replace with sugar
- 1 small carrot, julienned
- 4 stalks scallions, thinly sliced
- 1 teaspoon toasted sesame seeds
Instructions
- To make the salt water: In a bowl, mix the water and coarse sea salt. Whisk until dissolved.
- To prepare the Napa cabbage: 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.
- To soak the Napa cabbage: 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 under running water and drain well.
- To 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.
- To toss and serve: In a mixing bowl, place the Napa cabbage and the sauce mixture. Mix well. Lastly, sprinkle with the toasted sesame seeds. Enjoy.
Video
Notes
Salt choice: Use coarse sea salt for salting the cabbage. Fine salt dissolves too quickly and can make the kimchi overly salty while affecting the 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.