Are you ready to embark on a culinary adventure that will tantalize your taste buds and elevate your meals? Look no further than this Quick Korean Fresh Kimchi recipe! In just 15 minutes, you can whip up this vibrant, tangy, and spicy side dish that’s not only packed with flavor but also bursting with health benefits. Whether you're a seasoned kimchi lover or a curious newcomer, this recipe will guide you through the simple steps to create your very own batch of homemade kimchi. Get ready to impress your friends and family with this delightful addition to any meal—your taste buds will thank you!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 1 napa cabbage, chopped
- 2 tbsp salt
- 2 tbsp gochugaru (Korean red pepper flakes)
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp fish sauce
- 1 green onion, chopped
Instructions
- Wash the napa cabbage thoroughly and chop into bite-sized pieces, approximately 1-2 inch chunks.
- Place chopped cabbage in a large mixing bowl and sprinkle salt evenly over the cabbage. Gently massage the salt into the cabbage leaves, ensuring each piece is coated. Let it sit for 10-15 minutes to draw out excess moisture.
- While cabbage is resting, prepare the kimchi seasoning mixture. In a separate small bowl, combine gochugaru, minced garlic, grated ginger, fish sauce, and chopped green onion. Mix well to create a uniform paste.
- After 10-15 minutes, gently squeeze out any excess water from the cabbage. Do not rinse the cabbage.
- Add the prepared seasoning mixture to the cabbage and thoroughly mix, ensuring each piece is evenly coated with the spicy seasoning.
- Transfer the kimchi to a clean glass container or jar. Press down to remove air pockets and ensure the kimchi is compact.
- For best flavor, let the kimchi sit at room temperature for 1-2 hours before refrigerating. It can be eaten immediately or stored in the refrigerator for up to 5 days.
Tips
- Choose Fresh Ingredients: The quality of your napa cabbage and other ingredients can significantly affect the final taste of your kimchi. Opt for fresh, crisp cabbage for the best results.
- Adjust the Spice Level: If you prefer a milder kimchi, reduce the amount of gochugaru. Conversely, if you love a spicy kick, feel free to add more!
- Massage the Cabbage: Take your time when massaging the salt into the cabbage. This step is crucial for drawing out moisture and ensuring the cabbage is well-seasoned.
- Let It Ferment: For deeper flavors, consider allowing your kimchi to ferment at room temperature for a longer period before refrigerating. Just be sure to taste it along the way!
- Storage Matters: Store your kimchi in a clean, airtight glass container to keep it fresh. It can be enjoyed immediately or will develop more complex flavors over the next few days in the fridge.
Nutrition Facts
Calories: 25kcal
Carbohydrates: 5g
Protein: 2g
Fat: g
Saturated Fat: g
Cholesterol: 5mg
