Go Back
Quick Korean Fresh Kimchi Recipe: A Flavorful Journey to Your Kitchen

Quick Korean Fresh Kimchi

This Quick Korean Fresh Kimchi recipe is easy to whip up and brings the authentic taste of Korea right to your kitchen in no time. Enjoy the vibrant crunch and tangy flavor of homemade kimchi!
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 30 minutes
Course: Side Dish
Cuisine: Korean
Ingredients Equipment Method Notes

Ingredients
  

For the Kimchi
  • 1 medium Napa cabbage chopped
  • 1 cup water
  • 1 tbsp salt
  • 1 tbsp sugar
  • 4 cloves garlic minced
  • 1 tsp ginger minced
  • 2 tbsp fish sauce
  • 2 tbsp Korean red pepper flakes (gochugaru)
  • 2 green onions chopped
  • 1 carrot julienned

Equipment

  • Large Bowl
  • Airtight Container

Method
 

  1. Step 1: In a large bowl, combine the chopped Napa cabbage, water, and salt. Let it sit for about 30 minutes, tossing occasionally, until the cabbage has wilted.
  2. Step 2: Drain the cabbage and rinse it under cold water to remove excess salt. Squeeze out any extra water gently.
  3. Step 3: In a separate bowl, mix together the sugar, minced garlic, minced ginger, fish sauce, and Korean red pepper flakes to create a flavorful paste.
  4. Step 4: Add the drained cabbage, chopped green onions, and julienned carrot to the paste. Mix thoroughly until all ingredients are well coated.
  5. Step 5: Transfer the kimchi to a clean, airtight container. Press down to remove air pockets and ensure even fermentation.
  6. Step 6: Let the kimchi sit at room temperature for 1-2 days to ferment, then refrigerate. Enjoy your kimchi within a week for the best flavor!

Notes

Store in an airtight container in the refrigerator. It typically lasts about 1-2 weeks, and the flavors will develop over time.