Instant Kimchi

Instant kimchi which can be made in just few minutes. This kimchi is made using regular cabbage instead of napa cabbage and it is vegan and vegetarian friendly.

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Last Updated on January 25, 2021

"Instant Kimchi made using regular cabbage tossed in spicy sauce and fermented. Best ever vegan instant recipe."

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Kimchi, a staple in Korean cuisine, is a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings including gochugaru, spring onions, garlic, ginger. . It is also used in a variety of soups.

Kimchi can be made many different ways. Some of them uses fermented shrimp, fish sauce and other too. You can make it pure vegetarian as well.

This particular recipe for instant kimchi is PURE VEGETARIAN, VEGAN & GLUTEN FREE.

How to Make Instant Kimchi at Home in 5 Easy Steps

• Chop cabbage, soak them in salted water for 30 minutes to get the leaves soft. Drain the cabbage leaves and set aside.
• Prepare the chilli sauce by grinding few ingredients together.
• Add sauce and mix them together.
• Store them in pickling jars, pack them tight.
• Leave them to ferment.

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FEW RECENTLY ASKED QUESTIONS

1)What does kimchi taste like?

2)Is kimchi good for you?

3)Can we make instant kimchi using regular cabbage?

4)Is kimchi vegan?

5)How many varieties of kimchi is present?

HOW LONG TO FERMENT Instant KIMCHI

You can enjoy immediately. But leaving it to ferment at least for a day will allow the flavours to develop. You can ferment kimchi upto 5 days or more. The longer you ferment the more sour it gets.

SERVING SUGGESTIONS

Kimchi can be served with plain rice, soup and other side dishes. You can make soup, fried rice too.

STORAGE

You can store it in fridge for upto a month.

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Don’t forget to check my other korean recipes too! These are more fancier varieties in my opinion. Enjoy!

• Dakgangjeong
• Cheese Hotteok
• Korean Chicken Mandu
• Veg Bibimbap
• Vegetable Japchae

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Instant Kimchi Recipe

Instant kimchi which can be made in just few minutes. This kimchi is made using regular cabbage instead of napa cabbage and it is vegan and vegetarian friendly.

5 from 3 votes

Print Recipe Pin Recipe

Course Condiment, Condiments

Cuisine Korean

Ingredients

  

• ▢ ½ head pointed cabbage around 4 cups
• ▢ 1 large onions
• ▢ as needed salt

For Chilli Sauce

• ▢ ½ large onion
• ▢ 6 cloves garlic cloves
• ▢ 2 tbsp ginger
• ▢ 2 tbsp soy sauce
• ▢ 2 tbsp sugar
• ▢ 6 tbsp gochugaru
• ▢ as needed salt
• ▢ ¼ cup water

Instructions

 

• ▢
  Take cabbage and cut them to large chunks.
• ▢
  Take them in a large bowl, salt them well and cover with water. Leave them for 30 mins for the cabbage to get soft.
• ▢
  Now grind the ingredients for chilli sauce to a smooth paste.
• ▢
  After 30 mins, drain the salted water from the cabbage and set aside.
• ▢
  Add the sliced onions, green onions if using, chilli sauce. salt to taste. Mix well.
• ▢
  Fill clean dry glass jar with the kimchi, press it gently to pack the kimchi tightly in the glass jar as you fill.
• ▢
  Leave this covered at room temperature to ferment for 2 to 5 days before consuming.
• ▢
  Store the kimchi in fridge.

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Notes

1. Use napa cabbage instead of regular cabbage if you can find them.
2. You can add sliced carrots, green onions, radish along with the cabbage.
3. Make double the amount of sauce if you need more juices in your kimchi.
4. Allow to ferment the kimchi for at least one day before serving.
5. Kimchi can be left to ferment for 4 to 5 days if you need it more sour.
6. Taste the kimchi daily to achieve the right sourness. Then transfer them to fridge to stop the fermentation.

HOW LONG TO FERMENT KIMCHI

1. Allow to ferment the kimchi for at least one day before serving.
2. Kimchi can be left to ferment for 4 to 5 days if you need it more sour.
3. Taste the kimchi daily to achieve the right sourness. Then transfer them to fridge to stop the fermentation.

SERVING SUGGESTIONS

Kimchi can be served with plain rice, soup and other side dishes. You can make kimchi soup, kimchi fried rice too.

STORAGE

You can store kimchi in fridge for upto a month.

Keyword Instant Kimchi, Kimchi, korean kimchi, vegan kimchi, Vegetarian kimchi

Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!

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Pictorial:

1)Take all your ingredients.

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2)Take chopped cabbage in a bowl

3)Add in salt.

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4)Cover with water

5)Press it gently and leave to soak in salt water for 30 mins.

6)Meanwhile make the chilli sauce. Take garlic in a blender

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7)Add in ginger

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8)Add in sliced onions

9)Add in korean red chilli flakes (gochugaru)

10)Add in sugar

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11)Add in soy sauce

12)Grind to a smooth paste

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13)Drain off the cabbage water.

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14)Now the cabbage must have turned soft.

15)Add in the onions

16) Add in chilli sauce.

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17)Mix well

18)Now the kimchi is mixed well.

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19)Take a clean jar.

20)Fill with the kimchi. Keep pressing it so the kimchi is tightly packed.

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21)Now it is filled. Leave this covered to ferment for 2 to 5 days before consuming.

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22)Enjoy

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If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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