Quick Kimchi
Recipe GLPR1af8aaa9b1c1b4
A vibrant, spicy fermented vegetable side dish featuring crisp napa cabbage and daikon radish infused with garlic, ginger, and Korean red chiles. This quick version is ready to eat within hours and makes a bold condiment or standalone salad.
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Ingredients
2 napa cabbages, halved lengthwise and cut into 2-inch strips
1 medium daikon radish, julienned or cut into thin matchsticks
1/4 cup coarse sea salt
1 cup water
4 green onions, cut into 2-inch lengths
7 cloves garlic, minced
2 tablespoons minced or grated fresh ginger
2 tablespoons Korean red chile powder (gochugaru)
2 tablespoons Asian fish sauce
Directions
Combine the coarse sea salt and water in a large mixing bowl, stirring until the salt fully dissolves to create a brine.
Add the napa cabbage strips and daikon radish matchsticks to the brine. Toss well to coat all vegetables evenly. Let sit for 10–15 minutes to soften the vegetables slightly and season them.
In a small bowl, combine the minced garlic, grated ginger, Korean red chile powder, and fish sauce to form a spice paste.
Drain the brined vegetables thoroughly in a colander, pressing gently to remove excess liquid.
Transfer the drained vegetables to a clean serving bowl or glass jar. Add the green onions and the prepared spice paste, tossing vigorously until all vegetables are evenly coated with the spice mixture.
Serve immediately as a fresh salad and condiment, or cover and refrigerate to allow flavors to develop further. This quick kimchi keeps refrigerated for up to 2 weeks.
