Emergency Kimchi

I tried the “Emergency Kimchi” b/c I had never made kimchi before, but I was willing to check out a quickie especially after learning that it also could be fermented – which I definitely wanted to try. Even though it’s “Emergency Kimchi,” I use the napa cabbage instead of the hard-head cabbage.

There is a Korean store less than 2 miles from me, so I went there and bought Wang Red Pepper Powder – Coarse. I made my kimchi with napa cabbage, green onion, yellow onion, garlic, ginger, carrot (learned not to over-do it on the carrot!), cucumber, fish sauce, sugar, and of course the pepper powder. I use sea salt to prepare the cabbage.

I now make kimchi fairly regularly, and I leave it set at room temperature between 2 and 4 days before refrigerating. I don’t make too much at a time because I’m the only one in the house that eats it. I eventually bought a glass container for my kimchi because the pepper was turning my plastic container red, and the garlic (I like a LOT of garlic) was starting to linger even after being washed in the dishwasher!

Thanks, Maangchi. I don’t remember how I happened upon your videos a few months ago, but once I found them, I loved watching them. Coming here this evening to post this, I spotted a dish on the home page that I definitely want to try – Bok Choy seasoned with soybean paste – looks YUMMY!.

The recipe for Emergency Kimchi is here!

One Comment:

  1. Maangchi New York City joined 8/08 & has 12,045 comments

    Thank you for sharing your experience about making kimchi. The kimchi you made is not exactly emergency kimchi because you used baechu (napa cabbage)! The kimchi looks very juicy and delicious pluse well cared by you. : )
    Nice meeting you. Good luck with your Korean cooking. Yes, bok choy muchim will be very delicious, too.

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