Recipes › Quimchi (Quick Kimchi)
Quimchi (Quick Kimchi)
Express napa-cabbage kimchi with gochugaru, garlic, ginger and fish sauce. A Korean ferment ready in a day.
- Heat:
3/5 - Time:
- 40 min
- Servings:
- 1 jar
- Category:
- Side
Ingredients
- 1 napa cabbage
- 2 tbsp gochugaru (Korean chili flakes; or mild chili flakes)
- 3 cloves of garlic and a piece of ginger
- 1 tbsp fish sauce (or soy sauce)
- 1 carrot and 2 spring onions
- Coarse salt and a pinch of sugar
Steps
- Cut the cabbage into large pieces and massage it with coarse salt; leave it an hour until it sweats and loses volume.
- Rinse it well to remove the excess salt and drain it.
- Blend the garlic, the ginger, the gochugaru, the fish sauce and the sugar into a paste.
- Coat the cabbage, the julienned carrot and the spring onions with the paste (use gloves, it stains and bites).
- Press everything into a jar until the liquid covers the vegetables, leaving a couple of fingers free at the top.
- Leave it at room temperature for a day so the fermentation kicks off (you will see bubbles) and then move it to the fridge.
- Taste it, close it, pamper it: no kimchi has ever complained about getting attention.