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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.
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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.
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.
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