Instant kimchi
Votes: 10
Time: 1 hour 20 min.
Complexity: easily
Servings: 8
Quantity: 1 liter jar
Complexity: easily
Servings: 8
Quantity: 1 liter jar
Kimchi cabbage is a key culinary symbol of Korea, loved far beyond its borders. After all, fermented Chinese cabbage in a spicy sauce is delicious and a great vegetable side dish for many meat dishes. To make kimchi, the cabbage is shredded, mixed with other vegetables, such as carrots, radishes, and green onions, and left to ferment for several days. The longer the cabbage is left to ferment, the more flavorful it becomes. With this kimchi recipe, you won't have to wait long; you'll be able to enjoy it in just an hour.
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:
- 1 head of Chinese cabbage
- 3 cloves garlic, crushed
- 2.5 cm of grated ginger root
- 2 tbsp fish sauce (optional)
- 2 tablespoons Sriracha sauce or chili paste
- 1 tbsp. golden fine sugar
- 3 tbsp. l. rice vinegar
- 8 radishes, coarsely grated
- 2 carrots, cut into strips or grated on a coarse grater
- 4 green onions, thinly sliced
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Recipes with similar ingredients: Chinese cabbage (Napa), garlic, ginger root, fish sauce, Sriracha sauce, chili paste, brown sugar, rice vinegar, radish, carrot, green onions
Cooking the dish according to the recipe:
- Cut the cabbage into 2.5 cm long strips. Place in a bowl, toss with 1 tablespoon of salt, and set aside for 1 hour. Meanwhile, make the kimchi paste by mixing the garlic, ginger, fish sauce (if using), hot sauce, sugar, and rice vinegar in a small bowl.
- Rinse the cabbage under cold running water and dry thoroughly. Transfer to a large bowl and toss with the paste, adding the radishes, carrots, and green onions. Serve immediately or place in a large jar, seal, and let ferment at room temperature overnight, then refrigerate. Kimchi can be stored in the refrigerator for up to 2 weeks. The longer it sits, the better the flavor.
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