Fresh Spicy Napa Cabbage Kimchi (Quick Kimchi)

Fresh Spicy Napa Cabbage Kimchi (Quick Kimchi)

This is a quick, non-fermented kimchi. It’s crunchy, juicy, spicy, and ready to eat almost immediately. Perfect as a side dish or eaten with hot rice.

Ingredients

Main

• 1 medium Napa cabbage (about 1–1.2 kg)

• 4–5 stalks green onions, cut into 4–5 cm lengths

• 5–7 fresh red chili peppers, sliced (adjust to taste)

• 5 cloves garlic, thinly sliced or minced

• 1 tablespoon white sesame seeds

Salting

• 2 tablespoons coarse salt

• Cold water (enough to soak cabbage)

Seasoning Sauce

• 3 tablespoons Korean chili flakes (gochugaru)

• 1½ tablespoons fish sauce

• 1 tablespoon soy sauce

• 1 tablespoon sugar (or honey)

• 1 tablespoon Korean chili paste (gochujang)

• 1 tablespoon sesame oil

• 1 tablespoon rice vinegar (optional, for slight tang)

• 2 tablespoons water (to loosen sauce)

Instructions

Step 1: Prepare and Salt the Cabbage

1. Cut the Napa cabbage lengthwise into quarters, then cut into large bite-size pieces.

2. Place the cabbage in a large bowl.

3. Dissolve the salt in cold water and pour over the cabbage until fully submerged.

4. Let soak for 20–30 minutes, turning once halfway.

5. Drain well and gently squeeze out excess water. Do not rinse.

Step 2: Make the Seasoning Sauce

1. In a bowl, combine:

   • Gochugaru

   • Fish sauce

   • Soy sauce

   • Sugar

   • Gochujang

   • Sesame oil

   • Rice vinegar

   • Water

2. Mix until a glossy red paste forms.

Step 3: Mix the Kimchi

1. Add the drained cabbage to the sauce.

2. Add green onions, red chili slices, and garlic.

3. Wearing gloves, gently toss everything until evenly coated.

4. Sprinkle in sesame seeds and mix lightly.

Step 4: Rest and Serve

• Let sit at room temperature for 10–15 minutes to let flavors blend.

• Serve immediately for a fresh, crunchy texture, or refrigerate for up to 2–3 days.

Tips

• For extra shine like in the photo, add ½ tablespoon neutral oil (grapeseed or soybean).

• If you like it juicier, add 1–2 more tablespoons water.

• Best eaten fresh; this is not meant for long fermentation.

Serving Suggestions

• With steamed rice

• Alongside grilled meat or hotpot

• As a topping for noodles or bibimbap