Instant Cabbage Kimchi Instant Cabbage Kimchi

Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: April 2011


Spice Mixture:


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 facts Per 1/4 cup: about

  • Sodium 623 mg
  • Protein 1 g
  • Calories 17.0
  • Total fat trace
  • Potassium 117 mg
  • Cholesterol 1 mg
  • Saturated fat trace
  • Total carbohydrate 3 g


  • Iron 2.0
  • Folate 12.0
  • Calcium 3.0
  • Vitamin A 4.0
  • Vitamin C 22.0
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Instant Cabbage Kimchi