Quick Spicy Kimchi
Votes: 6
Time: 6 hours 40 minutes
Complexity: easily
Quantity: 1.6 l.
Complexity: easily
Quantity: 1.6 l.
Spicy Korean kimchi prepared according to this recipe is ready to eat within a few hours, and the longer it steeps, the spicier it becomes. After trying this recipe, you can add more or less chili paste to the dressing next time, depending on your preference. It's an excellent accompaniment to spirits, and also a great side dish for meat or burgers. Keep a jar of homemade kimchi in the fridge at all times to add a little spice to your dishes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp hot chili paste (recommended: Sriracha)
- 2.5 cm ginger root, grated
- 2 cloves garlic, finely chopped
- 2 green onions, thinly sliced
- 1 head of Chinese cabbage, approximately 450-700 g.
- 1/4 cup coarse salt
- 0.5 tbsp. rice vinegar
- 1 tbsp. sugar
We recommend
Recipes with similar ingredients: Chinese cabbage (Napa), chili paste, ginger root, green onions, rice vinegar, kimchi
Cooking the dish according to the recipe:
- Remove the outer leaves from the Napa cabbage. Cut the head into quarters and remove the tough core. Slice crosswise into 1 cm thick slices. Place in a colander, season with salt, and toss thoroughly.
- Place over a bowl and let sit, covered, until the cabbage is wilted, about 2 hours.
- In a large bowl, combine the vinegar and sugar; stir until completely dissolved. Add the chili paste, ginger, garlic, and green onions and stir. Rinse the salt off the cabbage, changing the water a couple of times.
- Drain thoroughly and add to the bowl with the dressing; toss well to coat evenly. Place in a sterilized glass jar and press the cabbage firmly into place; add enough water to cover.
- Seal the jar and refrigerate for at least 4 hours. The cabbage is spicy, and the longer it marinates, the spicier it becomes, so add chili paste to taste.
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