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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.
Originally posted on March 5, 2011 at 10:21 am by Maangchi.
On YouTube this video was watched 574,649 times & rated 5 stars out of 5 with 4,285 ratings.
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