“Instant Kimchi made using regular cabbage tossed in spicy sauce and fermented. Best ever vegan instant recipe.”
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.
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?
- Baechu-kimchi (배추김치) spicy napa cabbage made from whole cabbage leaves
- Baechu-geotjeori (배추겉절이) unfermented napa cabbage.
- Dongchimi (동치미) a non-spicy watery kimchi
- Kkakdugi (깍두기) spicy cubed Korean radish strongly-scented kimchi containing fermented shrimp
- Oi-sobagi (오이소박이) cucumber that can be stuffed with seafood and chili paste, and is a popular choice during the spring and summer seasons
- Pa-kimchi (파김치) spicy green onion
- Yeolmu-kimchi (열무김치) is also a popular choice during the spring and summer, and is made with yeolmu radishes, and does not necessarily have to be fermented.
- Gat-kimchi (갓김치), made with Indian mustard
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.
Don’t forget to check my other korean recipes too! These are more fancier varieties in my opinion. Enjoy!
Ingredients
- 1/2 head pointed cabbage around 4 cups
- 1 large onions
- as needed salt
For Chilli Sauce
- 1/2 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.
Video
Notes
- Use napa cabbage instead of regular cabbage if you can find them.
- You can add sliced carrots, green onions, radish along with the cabbage.
- Make double the amount of sauce if you need more juices in your kimchi.
- Allow to ferment the kimchi for at least one day before serving.
- Kimchi can be left to ferment for 4 to 5 days if you need it more sour.
- Taste the kimchi daily to achieve the right sourness. Then transfer them to fridge to stop the fermentation.
HOW LONG TO FERMENT KIMCHI
- Allow to ferment the kimchi for at least one day before serving.
- Kimchi can be left to ferment for 4 to 5 days if you need it more sour.
- 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.
Pictorial:
1)Take all your ingredients.
2)Take chopped cabbage in a bowl
3)Add in salt.
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
7)Add in ginger
8)Add in sliced onions
9)Add in korean red chilli flakes (gochugaru)
10)Add in sugar
11)Add in soy sauce
12)Grind to a smooth paste
13)Drain off the cabbage water.
14)Now the cabbage must have turned soft.
15)Add in the onions
16) Add in chilli sauce.
17)Mix well
18)Now the kimchi is mixed well.
19)Take a clean jar.
20)Fill with the kimchi. Keep pressing it so the kimchi is tightly packed.
21)Now it is filled. Leave this covered to ferment for 2 to 5 days before consuming.
22)Enjoy
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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Is there any substitute for Korean chilli flakes?
Use regular chilli flakes
Hi Aarthi,
You have described the method of making it in a very simple way. I will definitely try this recipe.
Thanks for sharing.
Nice recipe