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    Quick Kimchi

    clock-icon30 minutes
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    Author
    Pixicook editorial team

    A simple and fast way to make your own savory and spicy kimchi at home with a few basic ingredients.

    Ingredients for Quick Kimchi

    units in
    USchevron
    units in
    USchevron
    serves
    1 peoplechevron
    serves
    1 peoplechevron

    Garlic, minced

    cloves

    Substitute chevron-down

    Ginger, grated

    tablespoons

    Substitute chevron-down

    Gochugaru

    tablespoons

    Substitute chevron-down

    Fish Sauce

    tablespoons

    Substitute chevron-down

    Rice Vinegar

    tablespoons

    Substitute chevron-down

    Kosher Salt

    teaspoons

    Substitute chevron-down

    Napa Cabbage, chopped

    0 lb

    Substitute chevron-down

    Asian Pear, thinly sliced

    each

    Substitute chevron-down

    How to Make Quick Kimchi

    1. Combine Base Ingredients

    Combine the minced garlic, grated ginger, gochugaru or crushed red pepper flakes, fish sauce, rice vinegar, and kosher salt in a large bowl to form the flavorful base for your kimchi.

    2. Massage the Cabbage

    Add the chopped napa cabbage to the bowl with the base ingredients. Use your hands to massage the cabbage thoroughly until it wilts and reduces to about half its original size, allowing it to absorb the flavors.

    3. Add Asian Pear

    Gently toss in the thinly sliced Asian pear with the wilted cabbage, adding a refreshing sweetness and crunch to the kimchi.

    4. Transfer to Jar

    Transfer the kimchi to a glass jar for storage. If not eating right away, store it in the refrigerator for up to a month to allow the flavors to develop further.


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