Hi everybody!
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.
Ingredients
Cabbage, kosher salt, Korean hot pepper flakes (gochugaru), fish sauce, sugar, garlic, green onions, and carrot.
Directions
- 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:
⅓ cup hot pepper flakes,
1 tbs sugar,
¼ cup fish sauce,
¼ cup minced garlic,
3-4 stalks of chopped green onion (⅓ 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.
Maangchi's Amazon picks for this recipe
It's always best to buy Korean items at your local Korean grocery store, but I know that's not always possible so I chose these products on Amazon that are good quality. See more about how these items were chosen.
Does anyone know how long this will keep in the fridge? I made some quite some time ago, maybe a year or so ago… I’d smell it, but I have a head cold that has zapped my sense of smell.
Ist made it then and it so yummy! It a little salty but next time I’ll add less fish sauce! My first kimchi ever
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Hi Maangchi! I really love your recipes ❤️ May I ask if how many days can I keep this refrigerated? Is it better to really ferment this right after making than putting it on the fridge? TIA for answering! :)
I can’t stop making this recipe because when I want kimchi I want it NOW and heaven forbid I plan in advance. My kimchi-loving friends love it, too, Once made, it can sit in the frig as long as it has to (which usually isn’t that long unless a jar gets lost in the back). Hooray for emergency kimchi!
Hello maangchi imo and everyone! Yesterday I tried making kimchi. I salted the cut cabbage for 2 hours, with 3 tablespoon table salt dissolved in 2 cups water. After that, I used a kimchi base I found at a store. I left it on my kitchen counter overnight in a covered container. This morning, when I tasted the kimchi, it tasted bitter. Any ideas why and how I can fix this? Thanks.
Does it still make the kimchi juice?
Hi Maangchi! This looks so good. I love kimchi but have never made it before. I think I might begin with this recipe because it is smaller and less intimidating. But I think I will use napa cabbage instead of the round cabbage and maybe also include radish. The kimchi I normally buy also has apple in it, so I am wondering does this mean I should use fresh apples or apple juice?
By the way, I have also been to Puerto Escondido! I really enjoyed the beach there!
Thanks for sharing your recipe! I always love your recipes and videos.
Maangchi, thank you so much for this simplified and brilliant recipe – things are quite tight financially for me right now, and I don’t think I could make traditional kimchi with napa cabbage and the other trimmings, but I still need my kimchi fix! This is a superbly affordable recipe, and I made two kilograms of it tonight. It already tastes just like freshly made kimchi is supposed to — I can’t wait until it’s had the chance to ferment!
I’m glad to hear that you like this recipe! Yes, many of my readers let me know they make kimchi stew with this cabbage kimchi and it turns out delicious!
Aloha Maangchi! I made this on Sunday with some leftover cabbage. I didn’t have green onions but added sliced regular onions with the garlic and carrots. I couldn’t believe how easy and quick it was to make…and after fermenting for two nights…it tastes great! I love regular kimchi but since having my second child, I don’t have the time it takes to make it. This recipe will be my new go to recipe for now! Ingredients are so much easier to find, and cheaper too! If you ever vacation on Maui please do a meetup! I know lots of people who would be interested! Mahalo and Aloha from Maui!
I forgot to include my picture of the emergency kimchi (right)… I also made cucumber kimchi on Sunday too (left)!
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Delicious homemade kimchi! Congratulations,tehani!
Amazing, I just made this! I love how quickly this came together. The flavors the excellent, I did make sure that the kimchi was pressed downs firmly with a bowl to weight it while covered in the container. Thank you , this is a keeper for me. The Korean ground chili peppers are key to this.
I made this tonight and it came out amazing! Exceeded my expectations. I’ve always been afraid to make kimchi because my mom’s is the best and making kimchi always seemed intimidating to me. Now I have a go-to recipe for a quick and easy way to satisfy my kimchi fix! Thank you!!!
I am waiting for a long time to make kimchi, but I’m afraid that I will mess it since I couldn’t find some ingredients.
1. Here there’s no where to find Hot Pepper Flakes and can I use Red Chilli Flakes/Powder instead?
2. We have just normal rice flour and can I use them to make the porridge instead glutinous/sweet rice flour? Or can I just make kimchi without making a porridge and how long will it last?
Hello! I know this comment is very late, but in case you want to know, I live in Sri Lanka too and I’ve made kimchi with chilli powder and it turned out just fine! Gochugaru is probably better, though.
Also, for glutinous (sweet) rice flour, you can go to a Chinese store to buy it or just use regular flour (as said in Maangchi’s traditional kimchi video).
I’m making my second batch and I’m going to try using a combination of chilli powder and crushed red chilli, I’ll tell you how it goes!
I just checked and regular rice flour can also be used!
I’ve made the kimchi and it turned out great! I used very little chilli flakes though, and more chilli powder.
I made today the kimchi its soooo nice and I did it with red paprika and hot chili powder cause I dont have the chili but actually I got 95% of the orginal kimchi its fermenting.
But cause its so hot in ksa can I ferment it in 1 day only?
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I found a different type of cabbage which called savoy cabbage a few days ago. It looked thinner than normal cabbage. so I picked it up and I made a kimchi with it as soon as I back home. Finally, today I made kimchbokkeumbab with this kimchi, actually it wasn’t fermented fully but I couldn’t wait.
In conclusion, it wasn’t bad but not perfect for proper traditional kimchi because its leaves are a bit thicker than napa cabbage.
I will try to make kimchi with savoy cabbage soon again. Next time I’ll use more salt when it’s soaked or sit aside longer.
anyway thank you maangchi. you always encourage me to cook, especially make kimchi!!
I will report again!!
Hi Maanghi!
I love your recipies! Yesterday I made emergency kimchi but it is so salty. i don’t have radish to add. If I add more cabagge it will be okay?
Thank you!
Hey Maangchi! Do you think red cabbage will make any difference for this recipe? I don’t expect so, but wanted to check. My family is Mexican and we use A LOT of red cabbage, for color.
Red cabbage works, Ive done it but the red cabbage alters the color of the kimchi as it sours and it takes a little longer to ferment. Tastes just fine though.
Hi Maangchi, may I ask if it is a must to add sugar?
You can skip sugar if you don’t want it.
Hello Maangchi what can I exchange the fish sauce with? Please answer me as soon as possible if you don’t know it’s okay but please if anyone else knows tell me and can I make it without the fish sauce ? What will the results be ? Thank you so much!!!
Can I use oyster sauce or soya sauce?? I actually saw someone put a substitute for fish sauce on your blog but I don’t have kelp…Please maangchi help me . It was hard to get nappa cabbage and when I saw this recipe I was so excited!! I love korean cooking and I learn a lot from you. I really want to do kimchi with my mom and my dad loves eating spicy things. I started eating ramen and making korean bread I even tried to make rice cakes and I’m only 13 years old but you inspired me thank you! And I hope you answer.
Hi I made this and put it in the fridge it’s delicious. How long will it keep for please?
You can enjoy your kimchi until it runs out. It will ferment in the fridge as time goes on. Check this out, please. https://www.maangchi.com/talk/topic/how-long-can-i-keep-kimchi
Hi Maangchi,
I made a big batch of Kimchi this weekend. I combined your two recipes: the emergency kimchi with the easy kimchi (emergency because I had a huge regular head of cabbage, adding several crunchy vegetables). Next kimchi and fried rice! Then a few of the other dishes. Maangchi, you have created a monster. :)
Here is my experience making it:
http://thesavvvyshopper.blogspot.com/2015/08/maangchis-homemade-kimchi.html
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Your kimchi looks very delicious and beautiful! Kimchi, Kimchi fried rice, kimchi stew, kimchi soup, kimchi pancake… Your batches of kimchi will get bigger and bigger! : )
Hi maangchi . I was wondering if we can make porridge for this kimchi . can we ? Thank you!
If you already made kimchi and it’s too salty, add more radish to the kimchi. Just cut a few radishes into disks and insert them into the salty kimchi. That’s my way to dilute
Hello maangch. Is fish sauce optional if not what can I replace it with? Thank you !
Hi Maangchi. Help! My Kimchi turned out to be salty. I don’t know what to do. Is there any way to solve this? I have followed the instructions carefully, I don’t know what’s wrong.
I you already made kimchi and it’s too salty, add more radish to the kimchi. Just cut a few radishes into disks and insert them into the salty kimchi. That is what maangchi told me
Hello Maangchi
I have a big problem with my kimchi it’s the Third time i made my kimchi but this time i made i more quantite of kimchi and i have a big problem 2 of my three boxes of kimchi have rotten and i don’t the reson. But normaly my kimcji is very good
We have talked about this topic on the forum. Check this out, please. https://www.maangchi.com/talk/topic/kimchi-gone-mouldy
I did make it …and should it look like that?….i am not sur
Hi! I made this and it was absolutely delicious right away! I made it yesterday morning and it’s been on the counter since. I checked to see if it’s fermented, but no signs of bubbles yet. We’re having bo ssam tonight – is it safe to go ahead and eat it? It tastes pretty good/ ok to eat.
Made this an hour ago. It’s sitting on my counter waiting to be devoured as soon as it’s ready! thinking about making Kimchi fried rice tomorrow :).
Maangchi, I just want you to know how thankful I am that I came across your site a few months ago. I just started posting comments today because I just figured out how to register and log in. LOL.
My three year old loves your dububuchim recipe and the sukjunamul. She also adores the soegogo-yachaejuk. I am just thankful that she loves spicy food. Hehehehe.
Were planning to visit S. Korea in November. Aside from Jeju Island, are there any other places you recommend for us to visit? And also can you do an unrelated review for your beauty regimen? I love Korean face and beauty products.
XO-
Nanay (it means “mom” in Filipino) and Ahsha
Hi I hope you get there safely I love south korea I’m even learning korean you will have so much fun because you’re visiting a wonderful place I will be visiting korea once I finish collage it’s going to be a lot of time since I’m still in high school well I hope you enjoy your trip don’t forget to eat there we all know the food is amazing!!
Wow, I used this “Emergency kimchi” recipe for the first time the other day, although I did use Napa cabbage as it’s readily available here.(I even grow it in the veg patch sometimes)
I was amazed at how good it tasted, made with nothing that doesn’t normally sit in my pantry/fridge.
No trip across town to get some saeujeot (sorry, the fermented shrimp, probably spelled wrong) and no waiting a few days till it’s ready.
Of course it’s not as good as the real thing, but nobody complained when I served this at the family get together and the plates were empty :)
Great job! and I just love “shortcut” cooking :)
Cheers
Gerry C
Hi Gerry,
You used emergency kimchi recipe using napa cabbage! Great! Koreans call this kind of kimchi, where you eat it right after making it, “geot-jeo-ri.” All you need is to sprinkle lots of toasted sesame seeds.: ) Good luck with your Korean cooking!
I have used the western cabbage before when I couldn’t get Nappa, so I thought i thought it was cool to see this recipe.
Lol, the “Western/Overseas” Kimchi. I love it! xD
Hi Maangchi! This is my first comment on your website. I love your recipes so much! This is the first one I made on this site. I was kind of following 2 recipes at once, so I ended up making the porridge after all. This is so good, even though my mom did not like the huge mess I made in the kitchen, but she liked it too! (-: I am letting ferment on the top of my closet.
Thank you for bringing the joy of Korean food to everyone! I cannot wait to order your new cookbook!
-Azuriah
I made a combination technique kimchi using your Emergency Kimchi and Easy Kimchi methods because i did;t have enough time to salt my baechu.
It was the best tangy kimchi i’ve ever had! I’ll never buy store-bought kimchi again. You’re the best, Maangchi!
I’m glad that you make kimchi with such confidence!
My nephew stayed at my house a few times this summer and had kimchi for the first time and loved it (Your recipe!). He asked me to bring some over for Christmas and I was worried about having enough time to do it. Then I remembered your emergency kimchi recipe and so I made it last night with some red cabbage I had on hand.
It looks great and hopefully it will satisfy his craving for awhile :)
I have it fermenting on my counter so it should be well on its way by Christmas Day.
How did your cabbage kimchi turn out? Did your nephew love it? : )
Something went wrong during fermentation. Maybe too much exposure to air in the container I used? Not enough salt? I don’t know :(
but luckily I had a backup! I had some of your kkakdugi in the refrigerator and brought that over instead. He loved it and that will tide him over for awhile.
The kimchi turned out too dry or spoiled? Be sure to turn over and press down the top of kimchi especially if the kimchi doesn’t have much moisture. Or as you said, sprinkle with more salt.
It spoiled somehow, but I’ll try the recipe again someday.
Hi, Manngchi, your recipe is wonderful! But I have a question, could I use emergency kimchi to make kimchi soup or kimchi pancake? Thank you
yes, you can! Good luck with making delicious kimchi soup and kimchi pancake!
I used these exact measurements and it tastes fine, looks fine but mine isn’t as red as yours? Do the pepper flakes lose their redness after being frozen or did I just use a not very red brand of them?
yes, choose bright red hot pepper flakes.
Hi, Can I use some Oyster sauce with some Soy sauce in place of the Fish sauce? Thanks for sharing your recipes. Peter
yes, you can. I would use soy sauce instead of oyster sauce. Good luck with making delicious kimchi!