Short Cut Kimchi

Name: Short Cut Kimchi
Cuisine: Asian
Ingredients: 3-4 lbs Napa cabbage; 1/2 cup kosher salt; 1/2 cup water; 1/2 cup gochugaru, Korean pepper flakes; 1/2 cup of hot water; 1/2 cup of apple juice; 4 tbsp fish sauce; 2 tbsp sugar; 1 bunch of green onions, cut to 1 inch pieces; 1 large carrot; 3 tbsp minced garlic; **optional 2 tbsp rice wine vinegar

2 steps

Short cut kimchi recipe. Honestly, I usually buy kimchi because we don’t eat enough of it to make a large batch of authentic kimchi. However, this shortcut version IB: is great if you’re looking to make kimchi in less time. I don’t like my kimchi overly fermented and prefer it less sour and still crunchy so this was fine for me!

Updated at: Thu, 17 Aug 2023 03:13:47 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories498.6 kcal (25%)

Total Fat5.3 g (8%)

Carbs106.5 g (41%)

Sugars61.4 g (68%)

Protein21.8 g (44%)

Sodium50759.8 mg (2538%)

Fiber24.8 g (88%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

3 lbsNapa cabbage

½ cupkosher salt

½ cupwater

Paste/Marinade

½ cupgochugaru

½ cupwater

2 Tbspsugar

1 bunchgreen onions

cut to 1 inch pieces

1carrot

large

3 Tbspminced garlic

2 Tbsprice wine vinegar

Instructions

Step 1

Cut Napa cabbage into 2 inch thick pieces. (Cut off the stem) Add salt and Walter and massage into cabbage. Let this sit for 30 minutes then rinse with cold water 3-4 times. Squeeze out all the excess water after the last rinse.

Step 2

Mix all the ingredients for the kimchi paste together then pour this into the bowl with the cabbage. Mix everything thoroughly then move to an airtight container. Let this sit for about 4 hours on the counter then refrigerate. If you’re eating this the same day, I recommend adding some rice wine vinegar for a little tartness.

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