If you'd like to eat your kimchi instantly, without waiting for fermentation. Fresh kimchi is the answer -- it can be eaten immediately, and it’s so quick and easy. It’s spicy, savory, slightly sweet, and over-the-top refreshing!
Ingredients: 2 pounds napa cabbage, or replace with green cabbage 4 cups water 2 tablespoons coarse sea salt 4 cloves garlic, minced ¼ teaspoon ginger, minced 4 tablespoons Korean red pepper flakes (gochugaru) 3 tablespoons fish sauce 1 ½ tablespoons Korean green plum extract, or replace it with sugar 1 small carrot, julienned 4 stalk scallions, thinly sliced 1 teaspoon toasted sesame seeds
If you like to eat your kimchi instantly, without waiting for fermentation, fresh kimchi
is the answer. It can be eaten immediately, so it s super quick and easy.
You can really taste the freshness of the napa cabbage. It s spicy, savory, slightly
sweet, and over the top delicious. In a bowl, mix in the water and coarse sea salt. Whisk
until dissolved. Everyone in my family loves napa cabbage. It s super delicious. It s also
low in calories and rich in vitamins K, C, calcium, potassium. You can also replace it
with green cabbage. First, cut the napa cabbage in halves.
Then cut it into quarters. Take out the stem. We're going to use the small leaves directly.
Cut the big ones into smaller pieces.
In a large mixing bowl, place in the napa cabbage. Pour in the salt water. Rest for
about 15 minutes. Toss and turn. Wait for another 15 minutes until the napa cabbage
is softened.
Rinse the napa cabbage in running water.
drain.
In a mixing bowl, add the garlic, ginger, Korean red pepper flakes, fish sauce, and
Korean green plum extract. You can also replace it with sugar, carrot, and scallions. Mix
well. You can add more or less seasonings and other side ingredients based on your preferences.
In a mixing bowl, place the napa cabbage and the sauce mixture inside. Mix well.
Lastly, add the sesame seeds.
You can serve the fresh kimchi immediately with your favorite dishes.
I usually like to eat it with rice and Korean BBQ.
If you can't finish it, you can store it in the fridge for up to 1 week.
Serve!
