Salad

Quick Homemade Kimchi (South Korea)

Name: Quick Homemade Kimchi (South Korea)
Total time: 30 min
Yield: serves 4
Ingredients: 1 Napa cabbage; 3 cloves Garlic; 1 piece Ginger; 3 tbsp Korean chili flakes (gochugaru); 2 tbsp Fish sauce; 1 tsp Sugar; 2 stalks Spring onion; 1 Carrot; 3 c. à s. Salt

Preparation time: 30 min
Servings: serves 4

Ingredients

serves 4

Napa cabbage — to buy1
Garlic — to buy3 cloves
Ginger — to buy1 piece
Korean chili flakes (gochugaru) — to buy3 tbsp
Fish sauce — to buy2 tbsp
Sugar — to buy1 tsp
Spring onion — to buy2 stalks
Carrot — to buy1
Salt — to buy3 c. à s.

Preparation

Cut the napa cabbage into pieces about 4 cm, sprinkle it generously with salt, working it between the leaves, and let it sit for 1-2 hours at room temperature, turning it once or twice, until the leaves are nicely softened and bend without snapping. Rinse it in clean water to remove excess salt, then drain well, pressing gently.
Meanwhile, make the seasoning paste by mixing the crushed garlic, grated ginger, gochugaru, fish sauce and sugar: it should form a thick, deep red paste, neither too runny nor too dry.
Add the grated carrot and sliced spring onion to the paste, then mix everything with the drained cabbage, massaging well with your hands (wear gloves — the chili stains and stings) until every leaf is coated in red.
Pack the mixture firmly into a clean jar, pressing down at each layer to push out air bubbles and bring the juice to the surface: the cabbage should be submerged in its own liquid.
Close the jar loosely (to let fermentation gas escape) and let it ferment at room temperature for 1-2 days: this quick step stands in for the weeks of traditional fermentation — the warmer it is, the faster it goes, so start tasting from day one.
As soon as the kimchi has a tang you like, move it to the fridge to slow the fermentation: it will keep developing (and getting tangier) gently over the following days, and keeps for several weeks.

Salad

Quick Homemade Kimchi (South Korea)

Preparation time: 30 min
Servings: serves 4

Ingredients

serves 4

Napa cabbage — to buy1
Garlic — to buy3 cloves
Ginger — to buy1 piece
Korean chili flakes (gochugaru) — to buy3 tbsp
Fish sauce — to buy2 tbsp
Sugar — to buy1 tsp
Spring onion — to buy2 stalks
Carrot — to buy1
Salt — to buy3 c. à s.

Preparation

Cut the napa cabbage into pieces about 4 cm, sprinkle it generously with salt, working it between the leaves, and let it sit for 1-2 hours at room temperature, turning it once or twice, until the leaves are nicely softened and bend without snapping. Rinse it in clean water to remove excess salt, then drain well, pressing gently.
Meanwhile, make the seasoning paste by mixing the crushed garlic, grated ginger, gochugaru, fish sauce and sugar: it should form a thick, deep red paste, neither too runny nor too dry.
Add the grated carrot and sliced spring onion to the paste, then mix everything with the drained cabbage, massaging well with your hands (wear gloves — the chili stains and stings) until every leaf is coated in red.
Pack the mixture firmly into a clean jar, pressing down at each layer to push out air bubbles and bring the juice to the surface: the cabbage should be submerged in its own liquid.
Close the jar loosely (to let fermentation gas escape) and let it ferment at room temperature for 1-2 days: this quick step stands in for the weeks of traditional fermentation — the warmer it is, the faster it goes, so start tasting from day one.
As soon as the kimchi has a tang you like, move it to the fridge to slow the fermentation: it will keep developing (and getting tangier) gently over the following days, and keeps for several weeks.