Easy Emergency Kimchi

How to Making Recipes Easy Emergency Kimchi using 6 ingredients and 11 steps

Easy Emergency Kimchi - Which is why I call it "emergency kimchi." You could use this recipe when you need to make kimchi rapidly, or if there's no napa cabbage where you live. I made this kimchi on the second day and enjoyed it for the rest of the time I was there. I just made your emergency kimchi last week and made it again this week for a friends get together and now my in_laws! It was a hit of course! I love how easy this kimchi is to make, I usually make the traditional kimchi you make but this is pretty darn tasty and super easy!

Unlike what is usually just called 'kimchi' which is whole heads of napa cabbage smeared with the kimchi paste and allowed to ferment all wrapped up. fresh kimchi is the best. try it. you don't have to wait til it's rotten. that's when koreans make a stew out of it and add some tofu.i make fresh kimchi using salad greens, cucumber kimchi etc on the spot. you don't have to ferment it. some kimchi doesn't even need to be spicy.

Storage: Kimchi can be refrigerated for up to a few months.

You can cook Easy Emergency Kimchi using 6 ingredients and 11 steps. Here is how you cook it.

Ingredients make Easy Emergency Kimchi

1. It's Whole Napa Cabbage.
2. Prepare Korean Chives.
3. It's Gochu Garu (korean chili flakes).
4. You need minced garlic.
5. Prepare fish sauce.
6. Prepare coarse sea salt.

Easy Emergency Kimchi step by step

1. Rinse and chop chives to your liking, preferably 5cm each. Set aside.
2. Prep your napa cabbage, cut it in 4. Traditionally Kimchi are not cut in little pieces but i like to make it pre-cut to make the process of fermentation faster.
3. Drizzle cabbage with salt and marinate for 30mins (if the cabbage are cut in small pieces) or whole night (if the cabbage are in whole).
4. Lightly wash cabbage to rinse excess salt away.
5. Mix cabbage with chives well.
6. Mix all the other ingredients (spices) to make a red paste.
7. Put all ingredients in a large mixing bowl. Mix well with hand (use gloves to prevent the sting of the chili).
8. Put in a kimchi container (new container to avoid unnecessary odor or fumes).
9. Press kimchi with a spoon until it's firm and very little to none air bubbles trapped inbetween cabbages to make a good fermentation base.
10. Keep in the fridge for minimum of 24h.
11. Kimchi can be consumed fresh and fermented, preferably with hot rice.

Easy Emergency Kimchi - The Korean name for green cabbage, yangbaechu, actually means Western cabbage. Green cabbages are healthy, naturally sweet and crunchy, which makes it a good vegetable for kimchi. The recipe I am sharing today is adapted from Maangchi, my favourite korean food recipe site. It is called emergency kimchi (yangbaechu kimchi) because you can make this really quickly but I find that taste is definitely not compromised in the process. Meanwhile, make the kimchi paste by blending the garlic, ginger, fish sauce (if using), chilli sauce, sugar and rice vinegar together in a small bowl. This looks so yummy and easy! Can we use this kimchi to make kimchi fried rice? Thank you and good luck