Name: 30 Minute Kimchi
Total time: 1800 s
Yield: Serves 4
Cuisine: Korean
Ingredients: 2 pound Napa Cabbage; 1/2 cup Korean Sea Salt; 5 cup Water; 5 clove Garlic; 1 inch Fresh Ginger; 1 Onion; 3 tablespoon Anchovy Sauce; 2 teaspoon Granulated Sugar; 5 tablespoon Korean Chili Flakes; 2 tablespoon Korean Plum Extract; 2 Red Chili Pepper; 2 tablespoon Toasted White Sesame Seeds

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Koreans call this particular type of kimchi, “Gutjeori (겉절이)”, which translates into briefly salted kimchi. However, even the traditional Gutjeori, kimchi takes at least 1 hour to soak the cabbage in salt. I am going to share with you a unique way to speed up the soaking process.

Beyond Kimchee

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Ingredients

- Serves 4 +

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2 pound Napa Cabbage

1/2 cup Korean Sea Salt

5 cup Water

5 clove Garlic

1 inch Fresh Ginger

1 Small Onion

3 tablespoon Anchovy Sauce

2 teaspoon Granulated Sugar

5 tablespoon Korean Chili Flakes

2 tablespoon Korean Plum Extract

2 Red Chili Pepper

2 tablespoon Toasted White Sesame Seeds

Directions HIDE IMAGES

STEP 1

Cut off the stem of the Napa Cabbage (2 pound)

STEP 2

Cut each Napa Cabbage leaf in half or into 3-4 sections (depending on the size) vertically.

STEP 3

Take the individual cabbage pieces and place them in a mixing bowl.

STEP 4

Combine the Korean Sea Salt (1/2 cup) and Water (5 cup) in a pot.

STEP 5

Bring to a full boil dissolving the salt. Cool down for 5 minutes.

STEP 6

Pour the cooled water over the cabbages in the mixing bowl. Let it sit for 10 minutes.

STEP 7

Flip the cabbages over and continue to soak for 5 more minutes.

STEP 8

Rinse once and drain thoroughly.

STEP 9

Dice the Onion (1). Deseed and thinly slice the Red Chili Pepper (2) if you choose to add this ingredient.

STEP 10

To make kimchee filling, combine the Garlic (5 clove), Fresh Ginger (1 inch), diced onion, and Anchovy Sauce (3 tablespoon) in a a blender and puree until smooth.

STEP 11

Pour the puree into a small mixing bowl. Add Korean Chili Flakes (5 tablespoon), White Granulated Sugar (2 teaspoon), and Korean Plum Extract (2 tablespoon), if using.

STEP 12

Mix well.

STEP 13

Place drained cabbage leaves in a large shallow mixing bowl. Add the red chillies if using, and the kimchi filling.

STEP 14

Toss all together to coat evenly.

STEP 15

Sprinkle Toasted White Sesame Seeds (2 tablespoon) and toss well. Adjust seasoning as you wish.

STEP 16

This kimchi will stay fresh in the fridge for 10 days. This recipe is not ideal for long term fermentation.

Share Your Tips

Sam Gaffney

This is definitely part of my favorite things

Seth Pierce

We definitely love kimchee. This with some dumplings or in a fish taco. Delicious!

Tracy Connolly

I really love kimchee so making a lot is not a problem!

Albert Wheeler

This works great with some grilled pork that I marinated in some soy sauce.