Healthy & Special Diets > Fermented Foods Recipes (Healthy) > Kimchi Recipes (Healthy) > Quick Kimchi Recipes
Quick Napa Cabbage Kimchi
This quick kimchi recipe delivers authentic flavor in a fraction of the time. Enjoy the spicy, tangy goodness of kimchi without the long fermentation process.
Ingredients
- 1 medium head Napa Cabbage
- 1/4 cup Sea Salt
- 4 cups Water
- 1/2 cup Korean Chili Powder (Gochugaru)
- 2 tablespoons Fish Sauce (or vegan alternative)
- 6 cloves Garlic
- 1 tablespoon Ginger
- 1 teaspoon Sugar (or sweetener of choice)
- 4 stalks Green Onions
- 1/2 medium Carrot
Prepare the Cabbage
Cut the Napa cabbage lengthwise into quarters. Remove the core and then chop the cabbage into bite-sized pieces. Place the chopped cabbage in a large bowl.
Salt the Cabbage
Dissolve the sea salt in the water. Pour the saltwater over the cabbage, ensuring all the pieces are submerged. Let the cabbage sit for at least 30 minutes, or up to 1 hour, to soften. This step helps remove excess water and ensures a crispier kimchi.
Rinse and Drain
After the salting period, rinse the cabbage thoroughly under cold water 2-3 times to remove excess salt. Drain well and gently squeeze out any excess water.
Prepare the Kimchi Paste
In a food processor or blender, combine the Korean chili powder, fish sauce (or vegan alternative), garlic, ginger, and sugar (or sweetener). Blend until a smooth paste forms. Adjust the amount of chili powder to your desired level of spiciness.
Optional: Rice Flour Paste
For a slightly thicker kimchi paste (optional), you can make a rice flour paste. In a small saucepan, combine 1 tablespoon of rice flour with 1/2 cup of water. Cook over medium heat, stirring constantly, until the mixture thickens into a paste. Let it cool slightly before adding it to the other paste ingredients.
Combine Ingredients
In a large bowl, combine the drained cabbage, kimchi paste, green onions, and carrots. Use your hands (wearing gloves is recommended) to thoroughly mix all the ingredients, ensuring the cabbage is evenly coated with the paste.
Pack and Store
Pack the kimchi tightly into a clean glass jar or container. Leave about an inch of space at the top. Press down on the kimchi to release any trapped air. Seal the jar tightly and let it sit at room temperature for 1-2 days for a quick ferment. Taste it daily to check the level of sourness. Once it reaches your desired taste, transfer the kimchi to the refrigerator to slow down the fermentation process.
Enjoy!
Your quick kimchi is now ready to enjoy! Serve it as a side dish with rice, noodles, or grilled meats. It's also delicious in stews, soups, and stir-fries.
Nutrition Facts Estimated per 100g of product
(Values are approximate and may vary based on specific ingredients used) Calories: 30-40 kcal Carbohydrates: 4-6g Fiber: 2-3g Protein: 1-2g Fat: 0-1g Sodium: Varies greatly depending on the amount of salt used. Vitamin C: Good source Vitamin K: Good source Probiotics: Present due to fermentation.
Other Important Considerations for Nutrition
Sodium Content: Kimchi can be high in sodium due to the salting process. Adjust the amount of salt used and rinse the cabbage thoroughly to reduce sodium content. Individuals with sodium restrictions should consume kimchi in moderation. Probiotic Benefits: Kimchi is a good source of probiotics, which are beneficial for gut health. The fermentation process creates these beneficial bacteria. Refrigeration slows down but does not stop the fermentation process. Ingredient Variations: This recipe can be adapted to suit different dietary needs and preferences. Vegan fish sauce substitutes are readily available. The amount of chili powder can be adjusted for spiciness tolerance.
FAQ
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How long will this kimchi last in the refrigerator?
When stored properly in the refrigerator, quick kimchi can last for several weeks, up to a month. The flavor will continue to develop over time, becoming more sour. -
Can I use different vegetables?
Yes, you can experiment with other vegetables like daikon radish, cucumbers, or bok choy. Adjust the salting time accordingly based on the vegetable's water content. -
Is it safe to eat if it's fizzy?
Yes, fizziness is a normal sign of fermentation and is perfectly safe. It indicates that the beneficial bacteria are active and producing carbon dioxide.