Quick Cabbage Kimchi

Ingredients

• 1 kg Cabbage (The publication indicates 1–1.2 kg; the lower end is used to record a numerical quantity. Remove wilted leaves and damaged parts, remove the core, and cut into bite-sized pieces.)
• 2 tbsp Salt for the cabbage (For salting the cabbage; the written recipe does not quantify this salt separately from the ingredients listed for the paste.)
• 1 Carrot (Approximately 120 g; cut into julienne.)
• 30 g Garlic chives (Alternative: 50 g green onions; cut into bite-sized pieces.)
• 20 g Ginger (The publication gives a range of 20–25 g; the lower end is recorded.)
• 5 cloves Garlic (Approximately 25 g.)
• 0.5 Onion (Half an onion; approximately 100 g.)
• 1 Apple (Approximately 150 g.)
• 1 tbsp Sugar
• 3 tbsp Vinegar (The transcription says “a few tablespoons”; the exact quantity comes from the text of the publication.)
• 2 tsp Salt for the paste (The quantity listed in the publication; the transcription also mentions adding salt to the paste without specifying how much.)
• 0.5 tsp Mushroom seasoning (Or MSG; choose one of the two options.)
• 0.333 cup Korean chili flakes (The publication indicates ⅓ cup; the video suggests adjusting the amount to taste.)
• Water (A splash for blending the paste; amount not specified.)

Steps

1. 1

   Remove the wilted leaves from the cabbage and trim away damaged areas or dark spots.

2. 2

   Cut the cabbage in half, remove the core, and cut it into bite-sized pieces. Place it in a large bowl.

3. 3

   Add 2 tbsp salt to the cabbage and mix well to distribute it evenly. Cover the bowl and let it rest for about 3 hours, mixing it again halfway through the resting time.

4. 4

   While the cabbage rests, cut the garlic chives—or green onions—into bite-sized pieces. Cut the carrot into julienne and set aside.

5. 5

   Place the apple, half an onion, garlic, ginger, paste salt, sugar, and mushroom seasoning or MSG in a blender.

6. 6

   Add the vinegar and Korean chili flakes. Adjust the chili to taste and add a splash of water.

7. 7

   Blend until you have a thick, smooth paste.

8. 8

   Place the carrot, garlic chives, and kimchi paste in a large bowl and mix well. Set aside.

9. 9

   When the cabbage has rested for about 3 hours and released plenty of liquid, rinse it thoroughly with fresh water two or three times to remove the excess salt.

10. 10

    Drain the cabbage and gently squeeze out the excess water without crushing it.

11. 11

    Add the cabbage to the bowl with the other ingredients and mix until each piece is completely coated with the red paste.

12. 12

    Taste the kimchi and serve immediately as a side dish, for example with a bowl of hot rice.

13. 13

    Store the remainder in an airtight container in the refrigerator and consume it over the next few days.

Notes

The description indicates a resting time of about 3 hours; an OCR fragment shows 8 hours, but the transcription and the rest of the video indicate 3 hours. The cabbage is rinsed two or three times. The amounts of cabbage and ginger are given as ranges; the lower limits are used to record numerical quantities. The video also mentions salt for salting the cabbage but does not specify the amount; the 2 tbsp come from the audio. Store it in the refrigerator and enjoy it over the following days.

Nutrition per serving

• vegan
• vegetarian
• gluten-free
• side dish
• spicy
• no-cook
• quick
• Korean-inspired