The Fastest Kimchi
This kimchi is not what you’d probably receive if you ordered or bought kimchi at any Korean restaurant or grocery store. But it is a savior of time, a soother of souls, and the solution to those moments when you just need kimchi now (or have a giant head of Napa cabbage sitting in the fridge daring you to figure out how to use it all).
The recipe is mostly based off of this one from Holly at Beyond Kimchi, except part of the emergency here is that even thought I live in NYC, there were no places convenient to me that sold Korean hot pepper. I owe you a few warnings:
I used red pepper flakes and even though I reduced the amount from the recommended amount of Korean hot pepper, I wound up with very spicy kimchi. Beware.
Kimchi is traditionally fermented and can be stored for long periods of time; this one is meant to be eaten immediately or within a few days.
Use gloves when mixing the kimchi. The heat from the peppers will make your hands hurt for hours and will burn everything you touch if you mix the kimchi by hand.
The Fastest Kimchi
Ingredients
2 lbs. Napa cabbage
1/2 cup sea salt
5 cups water
4-5 garlic cloves
1-inch by 1/2-inch piece ginger
1 small onion, diced
2 tablespoon fish sauce
1 teaspoon sugar
2 tbsp. red chili flakes (or 5 tbsp. Korean hot pepper)
Instructions:
Remove the stem of the cabbage. Cut the cabbage leaves into bit-sized pieces (1 or two cuts vertically and 2-4 cuts horizontally, depending on how large the leaves are.) Place the cabbage leaves in a large heat-proof bowl.
Combine salt and water and boil to dissolve the salt. Set aside to cool for 5 minutes, then pour over the cabbage leaves in the bowl. Let it sit for 10 minutes; flip the cabbage over and soak for 5 more minutes. Rinse and drain thoroughly.
While the cabbage is soaking in the brine, combine garlic, ginger, onion and fish sauce in a mini food processor and purée until smooth. Pour the puree in a small bowl; mix in the chili flakes and sugar.
Toss the cabbage leaves with the chili mixture to coat evenly. Pack the cabbage into glass jars or into a shallow glass or ceramic dish with a tight-fitting lid, pouring any leftover spice mixture onto the kimchi before covering. Store in the fridge for up to a week.
















