Cook The Book: Quick Kimchi – a delicious recipe with cabbages, daikon radish, coarse sea salt, water, green onions, garlic. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Rinse the cabbages and cut them crosswise into about 2-inch lengths. Peel the daikon, cut lengthwise into quarters, then into pieces about 1/2 inch thick.
2
Dissolve the salt in 1 cup water. Put the cabbages and daikon in a large bowl and pour the salt water over them. Let sit at least 6 hours or overnight.
3
The next day, drain the vegetables but reserve the water. Return the cabbages and daikon to the same bowl. Add the green onions, garlic, ginger, chile powder, and fish sauce and mix well. Pack the mixture into a 1-gallon glass jar. Slowly pour the reserved salty water over the vegetables to cover, leaving about 1 inch of space on top. Tightly close the jar.
4
Let the jar sit in a cool, dark place for 2 to 3 days, depending on the weather and how ripe (pickled) you like your kimchi. Refrigerate after opening. It will keep for a couple of weeks, after which you'll want to make fried rice, kimchi pancakes, or a hot pot with it.
54
kcal
Calories
12
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 napa cabbages, 1 medium daikon radish, 1/4 cup coarse sea salt, 1 cup water, and more.
Yes, Cook The Book: Quick Kimchi falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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