In this video I’m showing you a method I developed to make kimchi simply and easily. It’s faster and easier because I skip the porridge-making step, I use common cabbage instead of napa cabbage, and I don’t use oysters or fermented squid.
Why? Because this is an emergency! : )
Total time to make this kimchi is 30 minutes. If you have fast hands, it might be 20-25 minutes.
Most people know that traditional, authentic kimchi is made with napa cabbage (in Korean: “baechu”). While I travel, I sometimes see napa cabbage sold at local markets, but it’s not available in many countries. So when I want kimchi when I travel I make it with common cabbage (in Korean: “yangbaechu”). I know others have also been experimenting with this.
It’s a recipe that I developed over numerous trips to countries where napa cabbage wasn’t available. Which is why I call it “emergency kimchi.”
You could use this recipe when you need to make kimchi rapidly, or if there’s no napa cabbage where you live.
I stayed at the beach in Puerto Escondido, Mexico for 4 days. I made this kimchi on the second day and enjoyed it for the rest of the time I was there. The leftover kimchi was given to my new friend Bev from Arkansas. I’ll tell you about her in my next blog.
- Cut 2 pounds of cabbage into thin strips about 2-3 inches in length and ¼ inch wide. Place into a large bowl.
- Add 1 cup cold water and ¼ cup kosher salt. Mix it well with your hands to properly salt the cabbage.
- Set aside for 10 minutes.
- Make kimchi paste by mixing these ingredients in a bowl:
1/3 cup hot pepper flakes,
1 tbs sugar,
¼ cup fish sauce,
¼ cup minced garlic,
3-4 stalks of chopped green onion (1/3 cup worth),
¼ cup’s worth of julienned carrot
- Wash and rinse the salted cabbage in cold water a couple of times. Drain the water.
- Mix the kimchi paste into the cabbage thoroughly.
- Put the kimchi into a container, jar, or plastic bag.
- Press the top of the kimchi down with your hands to protect your kimchi from being exposed to too much air.
- You can eat it right away, just like salad. Or keep it at room temperature and it will ferment in a few days. Fermented kimchi can be used for kimchi stir-fried rice or kimchi stew, and it will be delicious.