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Quick Korean Fresh Kimchi Recipe (Easy and Delicious!)

Quick Korean Fresh Kimchi

A simple and quick way to enjoy this tangy, spicy Korean staple. Perfect as a last-minute side dish, and a fantastic conversation starter!
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Prep Time 2 hours
Total Time 2 hours
Course: Side Dish
Cuisine: Korean
Ingredients Equipment Method Notes

Ingredients
  

For the Quick Korean Fresh Kimchi
  • 1 medium napa cabbage cut into bite-sized pieces
  • 1 cup water
  • 1 tbsp sea salt
  • 3 pieces green onions chopped
  • 1 tbsp grated ginger
  • 3 cloves garlic minced
  • 2 tbsp Korean red pepper flakes (gochugaru)
  • 1 tbsp fish sauce
  • 1 tsp sugar

Equipment

  • Large Bowl
  • Clean Jar or Container

Method
 

  1. Step 1: Start by cutting the napa cabbage lengthwise into quarters. Remove the core and chop the quarters into bite-sized pieces.
  2. Step 2: In a large bowl, dissolve the sea salt in the water. Add the chopped cabbage and let it soak for 1-2 hours, turning it occasionally to ensure even brining.
  3. Step 3: After soaking, drain the cabbage and rinse it thoroughly under cold water. Make sure to squeeze out any excess water and set it aside.
  4. Step 4: In a separate bowl, combine the chopped green onions, grated ginger, minced garlic, Korean red pepper flakes, fish sauce, and sugar. Mix well until you have a nice paste.
  5. Step 5: Add the drained cabbage to the paste and mix until all the cabbage is evenly coated. Get in there with your hands; it’s the best way to ensure every piece is well-seasoned!
  6. Step 6: Transfer the kimchi to a clean jar or container, packing it tightly. Remember to leave some space at the top to allow for fermentation.
  7. Step 7: Seal the jar and let it sit at room temperature for 1-2 days to ferment. Once it’s fermented to your liking, refrigerate it to slow down the process. Enjoy your homemade kimchi!

Notes

For a vegan option, substitute fish sauce with soy sauce.