Quick Napa Cabbage Kimchi

Cooking method

1. Step 1:

   

   How do you make quick napa cabbage kimchi? Get all the ingredients listed in the recipe ready. Rinse and dry the cabbage. Remove any damaged outer leaves.

2. Step 2:

   

   First, make the brine. Dissolve the salt in boiling water. For 1.7 liters of water I used 200 g of coarse salt. Wait until the brine cools down. Cut the head of cabbage into four equal pieces, as in the photo.

3. Step 3:

   

   Put the cabbage into a deep container suitable for salting.

4. Step 4:

   

   Pour in the brine, cover with a saucer, and set a weight on top. Leave it like this at room temperature for 9–12 hours. It's best to pour the brine over the cabbage in the evening and move on to the next step the following morning.

5. Step 5:

   

   Peel the carrot, onion, and garlic. Rinse the vegetables and the hot pepper and pat them dry with paper towels. Grate the carrot on a julienne (Korean-salad) grater or a regular coarse grater. Slice the onion into thin slivers and chop the garlic by hand as finely as possible. Cut the hot pepper into small, irregular pieces.

6. Step 6:

   

   In a large bowl, combine the paprika, ground hot pepper (if you're using it), the chili pepper, sugar, and garlic.

7. Step 7:

   

   Add the carrot, onion, and soy sauce as well. Mix everything thoroughly. To keep the mixture from being too thick, add a little cooled boiled water if you like (just 2–3 tablespoons).

8. Step 8:

   

   Take the cabbage out of the brine and squeeze it gently. Rub each cabbage leaf with the spicy mixture. Wear gloves so you don't burn your hands.

9. Step 9:

   

   Put the napa cabbage into a deep, suitable container, cover with plastic wrap, set a weight on top, and refrigerate for at least two days. You can also pack the cabbage into a glass jar, cover it with a lid, and store it that way in the refrigerator.

10. Step 10:

    

    The quick napa cabbage kimchi is ready. You can eat it fresh or stewed. If you like, rinse the hot pepper off the cabbage before serving and drizzle it with vegetable oil.