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.