This is a sweet and short blog to go along with the short version of kimchi that you can easily make in your own home.
Kimchi is usually a long fermented cabbage that you can buy or make, if you feel so inclined, but there is a quicker version that you can make the day of, or day before for a delicious recipe add on. The more you let it sit, the more intense it gets, and the better it is. We used our just less than 24 hours in and the flavor was phenomenal. We still have the leftovers sitting in our fridge to bring out for another round of something yummy. (The Chef just tried it and he is loving the flavor even more. It was tasty when we first made it, I can’t wait to see how it tastes NOW! This is day 5 or 6.)
I absolutely love food blogs that get right to the point, and this one is just that. No beating around the bush. Here’s the recipe. That’s what you came for right?? No excessive scrolling necessary. Except through these pictures because they’re pretty.
Remember, a bowl of vegetables with someone you love is better than a steak with someone you hate. -Proverbs 15:17 -The Everyday Chef and Wife-
- 1 head of Nappa cabbage (about 3 lb)
- 1 1/2 Tbsp fresh minced ginger
- 5 cloves garlic- minced
- 1 asian pear (shredded on a boxed grater- large shred)
- 1 Tbsp sugar
- 1/2 tsp Sriracha
- 1 Tbsp toasted sesame seeds
- 1/2 tsp sesame oil
- 1/2 tsp five spice (Chinese special spice)
- 1 Tbsp salt
- Green onion *optional*
- Most recipes have the cabbage as a large chunk, but I like it as a large shred.
- That being said, large shred your cabbage. Combine your salt and cabbage. Every 15 minutes come back and massage/mix the cabbage and salt together.
- After 2 hours of that, rinse all the salt off. Squeeze all the excess water off and drain. Then mix everything in a container that it's going to rest in. Cabbage, seasonings, everything. Let it sit for 5 hours minimum, up to 1 week. It'll get more intense and better each day.