Easy Emergency Kimchi. Traditional-style spicy fermented whole-leaf cabbage kimchi 김치. A traditional, simpler, & faster way to make kimchi 막김치. Stir fried noodles with vegetables 잡채.

Press the top of the kimchi down with your hands to protect your kimchi from being exposed to. Mix thoroughly using gloves, if preferred. I just made your emergency kimchi last week and made it again this week for a friends get together and now my in_laws! You can have Easy Emergency Kimchi using 6 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Easy Emergency Kimchi

You need of Whole Napa Cabbage.
Prepare of Korean Chives.
You need 1/2 cup of Gochu Garu (korean chili flakes).
You need 1/4 cup of minced garlic.
You need 1/4 cup of fish sauce.
It's 1/3 cup of coarse sea salt.

It was a hit of course! I love how easy this kimchi is to make, I usually make the traditional kimchi you make but this is pretty darn tasty and super easy! Unlike what is usually just called 'kimchi' which is whole heads of napa cabbage smeared with the kimchi paste and allowed to ferment all wrapped up. The veggies For the most part, the base of vegetables is Chinese (also called Napa) cabbage, garlic.

Easy Emergency Kimchi step by step

Rinse and chop chives to your liking, preferably 5cm each. Set aside.
Prep your napa cabbage, cut it in 4. Traditionally Kimchi are not cut in little pieces but i like to make it pre-cut to make the process of fermentation faster.
Drizzle cabbage with salt and marinate for 30mins (if the cabbage are cut in small pieces) or whole night (if the cabbage are in whole).
Lightly wash cabbage to rinse excess salt away.
Mix cabbage with chives well.
Mix all the other ingredients (spices) to make a red paste.
Put all ingredients in a large mixing bowl. Mix well with hand (use gloves to prevent the sting of the chili).
Put in a kimchi container (new container to avoid unnecessary odor or fumes).
Press kimchi with a spoon until it's firm and very little to none air bubbles trapped inbetween cabbages to make a good fermentation base.
Keep in the fridge for minimum of 24h.
Kimchi can be consumed fresh and fermented, preferably with hot rice.

There are many different ways to make kimchi. This simple kimchi recipe is a great place to start if you're making kimchi for the first time. While Korean red chili pepper powder (gochugaru, 고추가루) is indispensable for authentic kimchi, this yangbaechu kimchi is a good kimchi for you to experiment with other types of chili pepper powder available to you. Some readers have reported a success with their substitution. Baechu-kimchi, or cabbage kimchi, is the most common type of kimchi.