Why Make Easy Kimchi?
I'll be honest – traditional kimchi takes time. The salting alone is 6-8 hours. If you're new to fermentation or just want something quicker, this simplified recipe is a brilliant place to start.
Is it as complex as the traditional version? No. Is it still delicious, probiotic-rich, and satisfying to make? Absolutely. Sometimes good enough is exactly right.
What Makes This Version Easier
A few strategic shortcuts:
- Smaller pieces mean faster salting
- Less fermentation time – ready in 2-3 days
- Fewer specialty ingredients
- No rice paste (optional in many traditional recipes anyway)
What You'll Need
- 500g napa cabbage, cut into 5cm pieces
- 2 tablespoons sea salt
- 3 tablespoons gochugaru (Korean red pepper flakes)
- 3 cloves garlic, minced
- 1cm piece ginger, grated
- 1 tablespoon fish sauce (or soy sauce for vegan)
- 1 teaspoon sugar
- 3 spring onions, cut into 3cm pieces
The Method
1. Quick salt (30-60 minutes): Toss cabbage with salt in a large bowl. Massage it in, then leave for 30-60 minutes, tossing occasionally. The cabbage should wilt significantly and release water.
2. Rinse and dry: Rinse the cabbage twice in cold water, then squeeze out as much moisture as you can. This is important – excess water dilutes everything.
3. Make the paste: Mix gochugaru, garlic, ginger, fish sauce, and sugar in a small bowl. It should form a rough paste.
4. Combine: Toss the cabbage with the paste and spring onions. Make sure everything is well coated.
5. Pack and ferment: Pack tightly into a clean jar, pressing to eliminate air bubbles. Leave 3cm headspace. Cover loosely and leave at room temperature for 2-3 days, pressing down daily.
6. Refrigerate: Once it's tangy enough for your taste, transfer to the fridge.
Tips for Success
- Taste it each day – fermentation speed varies with temperature
- Press the vegetables down daily to keep them submerged
- It will taste salty at first; this mellows with fermentation
- The flavour continues developing in the fridge
Easy Variations
Milder version: Reduce gochugaru to 1-2 tablespoons
Extra crunchy: Add julienned carrots or radish
Sweeter: Add a tablespoon of grated apple or pear
When Is It Ready?
You're looking for a pleasant tanginess and the characteristic kimchi funk. At room temperature, this usually takes 2-3 days in a warm kitchen, possibly 4-5 in winter.
There's no wrong answer – some people prefer young, fresh kimchi; others like it more fermented. Experiment to find what you enjoy.
