Imported from the web

Quick Korean Fresh Kimchi

Name: Quick Korean Fresh Kimchi
Prep time: 30 min
Total time: 70 min
Yield: 8 servings
Cuisine: East Asian
Ingredients: 2 cups water (for the brine); 0.333 cup coarse sea salt; 2.5 lb napa cabbage (cut into quarters; remove and discard tough core; reserve tender yellow center leaves); 3 green onions (scallions) (halved lengthwise and cut into 1-inch pieces); 5 garlic (minced or pressed; source also gives 35 g); 4 tbsp gochugaru (Korean pepper flakes) (coarse powder); 2 tbsp fish sauce; 2 tbsp apricot jam; 1 tbsp toasted white sesame seeds (plus an extra sprinkling for serving, amount unspecified)

Imported by Emre Özer on SeeMeCook

A bright, spicy, non-fermented kimchi made with salted napa cabbage, scallions, garlic, gochugaru, and fish sauce. It is meant to be eaten fresh and makes a refreshing side for Korean BBQ or other Asian meals.

8 servings70 minEast Asian

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Ingredients

2 cups water (for the brine)
0.333 cup coarse sea salt
2.5 lb napa cabbage (cut into quarters; remove and discard tough core; reserve tender yellow center leaves)
3 green onions (scallions) (halved lengthwise and cut into 1-inch pieces)
5 garlic (minced or pressed; source also gives 35 g)
4 tbsp gochugaru (Korean pepper flakes) (coarse powder)
2 tbsp fish sauce
2 tbsp apricot jam
1 tbsp toasted white sesame seeds (plus an extra sprinkling for serving, amount unspecified)

Steps

1
Gather and prepare all the ingredients. If possible, make the brine ahead of time, as coarse sea salt takes time to dissolve.
2
Mix the water and coarse sea salt in a bowl until the salt has dissolved.
3
Cut the napa cabbage into quarters and discard the tough core at the stem end of each quarter.
4
Remove the small, tender yellow leaves from the center and place them in a large bowl. Cut each cabbage quarter into roughly 1-inch pieces, about 3 inches at the widest part; the pieces need not be uniform.
5
Add the cabbage pieces to the large bowl. Pour the salted water over them, toss well, and press the cabbage down as much as possible. Soak for 40 minutes.
6
After 20 minutes, toss the cabbage so the pieces at the top move to the bottom. Press it down again and soak for another 20 minutes so it brines evenly.
7
After the 40-minute soak, drain the cabbage. Rinse it under cold running water for about 1 minute to remove excess salt, then drain completely for about 5 minutes.
8
Meanwhile, halve the green onions lengthwise, cut them into pieces about 1 inch long, and put them in a large bowl.
9
Mince or press the garlic. Add it to the bowl with the green onions, along with the gochugaru, fish sauce, apricot jam, and toasted sesame seeds.
10
Mix the kimchi paste ingredients together and set the paste aside.
11
Add the well-drained cabbage to the kimchi paste. Wearing a disposable glove if desired, mix with gentle pressure and squeeze the cabbage so it absorbs the paste’s color and flavor.
12
Transfer the fresh kimchi to a serving plate and serve immediately with an extra sprinkling of sesame seeds.
13
For storage, place any remaining kimchi in airtight containers and refrigerate for up to 7 days.

Notes

This is fresh, non-fermented kimchi intended to be eaten right away. The recipe instructions state to serve with an extra sprinkling of sesame seeds, but give no amount for the extra seeds. The site’s listed prep time is 30 minutes; total time here includes the required 40-minute cabbage soak.