Tested till perfect Instant Cabbage Kimchi

Instant Cabbage Kimchi

This “instant” kimchi does not require fermentation and can be enjoyed immediately or within a few hours of making. Long cabbage or a thin napa cabbage is ideal for the quick salting process.

By Soo Kim and The Test Kitchen

Source: Canadian Living Magazine: April 2011

Recipe5 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8 cups


  • 1 head 1headnapa cabbage
  • 1/4 cup 1/4cupKorean fine sea saltKorean fine sea salt
  • 1 cup 1cupcold water


  • 3 cups 3cupsdiagonally sliced mini cucumbersmini cucumbers
  • 1/2 cup 1/2cupthinly sliced onion
  • 1/3 cup 1/3cupdiagonally sliced carrot
  • 2 tbsp 2tbspKorean coarse red pepper powderKorean coarse red pepper powder
  • 2 tbsp 2tbspgranulated sugar
  • 2 tsp 2tspKorean fine sea saltKorean fine sea salt

Spice Mixture:

  • 2 2long red hot peppersred hot peppers, chopped
  • 1 1Thai chili pepper, chopped
  • 3 tbsp 3tbspchopped garlic
  • 2 tsp 2tspchopped fresh ginger
  • 4 tsp 4tsprice vinegar or white vinegar
  • 1 tbsp 1tbspfish sauce
  • 1-1/2 tsp 1-1/2tspminced salted shrimpsalted shrimp
  • 4 4green oniongreen onions
  • 1 tbsp 1tbsptoasted sesame seeds
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Pull off and discard outer green leaves of cabbage; separate remaining leaves from root. Halve leaves lengthwise; cut diagonally into 1-inch (2.5 cm) wide strips.

In large wide bowl, layer one-quarter of the leaves, 1 tbsp of the salt and 2 tbsp of the water. Repeat layers 3 times. Sprinkle with remaining water. Let stand until leaves are softened, at least 1 hour, turning over every 20 minutes.

Drain and immerse in cold water; repeat once. Drain in colander for 15 minutes. Return to bowl.

Vegetables: Add cucumbers, onion and carrot to cabbage; sprinkle with red pepper powder, sugar and salt. Set aside.

Spice Mixture: In food processor, process together long red hot peppers, Thai chili pepper, garlic and ginger until smooth, about 20 seconds; add to vegetable mixture.

With wooden spoon or wearing rubber gloves, mix well. Stir in vinegar, fish sauce and shrimp.

Halve green onions lengthwise; diagonally cut into 1-inch (2.5 cm) pieces. Sprinkle over cabbage mixture along with sesame seeds; mix well. Cover and refrigerate for at least 3 hours or for up to 5 days.

Nutritional Information Per 1/4 cup: about

cal 17 pro 1g total fat 0 sat. fat 0
carb 3g fibre 1g chol 1mg sodium 623mg
potassium 117mg

% RDI:

calcium 3 iron 2 vit A 4 vit C 22
folate 12
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