Ready in as little as 15-minutes, this quick Korean kimchi is delicious unfermented but may be left to ferment as well. Starting with Korean Gochujang paste and common green cabbage, this marinated kimchi is as quick as it is flavorful. #Kimchi #Korean #Cabbage #Easy #Maangchi #YangbaechuKimchi #KitchenDreaming
1tablespoonfish sauce, more or less to taste [See Note 3]
3-4(about 1/3 cup) green onions (scallions), sliced
1/4cupcarrots, slices into half rounds or julienned
Cut 2 pounds of cabbage into bite-sized strips about 2-3 inches in length and ¼ inch wide. Place into a large bowl. Add 1 cup cold water and ¼ cup kosher salt. Mix well with your hands to properly salt the cabbage. Set aside for about 10 minutes.
Meanwhile, prepare the kimichi sauce by mixing all of the ingredients in a bowl. Set aside
After 10 minutes, the salted cabbage will have reduced by 1/4 to almost 1/2 its original volume.
Wash and rinse the salted cabbage with cold water a couple of times. Drain the water before adding the kimchi sauce.
Mix the kimchi paste into the cabbage thoroughly.
Store the kimchi in a container, jar, or plastic bag. Press the top of the kimchi down with your hands to protect your kimchi from being exposed to too much air.
You can eat it right away, just like salad. If you prefer, store the kimchi at room temperature and it will ferment in a few days.
Both fresh and fermented kimchi can be used in many recipes, or as a side dish.
Kimchi is usually made with Napa cabbage, however, Napa cabbage and common green cabbage are interchangeable in this recipe. Napa cababbge is not readily available in all markets.
Gochujang is a korean hot red pepper paste that starts with a red hot chili powder.
The dried peppers can range from mild to hot and so can the gochujang paste. That's why most tubs of gochujang paste are labeled with a spice level.
The package I purchased was labelled as a medium spice. Gochujang is becoming more mainstream and can be found in some grocery stores and even big box stores, like Walmart.
It is also available online at Amazon or in most Asian markets.
To increase the spice level, add more Gochujang paste to your kimchi mixture.
To make a vegetarian kimchi, or to buy fewer specialty ingredients, you can replace fish sauce with and equal amount of soy sauce.
Fish sauce has a unique flavor and aroma and lends an overall saltiness to the dish.
If you chose to use soy sauce, especially a low sodium version, you may need to adjust the salt in the recipe.
Add Fish Sauce to taste.
Recipe inspired by Maangchi and her Emergency Kimchi (Yangbaechu Kimchi).