Texas Kitchen Quick Kimchi Recipe

Name: Texas Kitchen Quick Kimchi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 football sized head of Napa cabbage; 1 cup kosher salt; 1 tablespoon fish sauce; 2 tablespoons sambal olek; 1 tablespoon sesame oil; 2 tablespoons agave syrup; 2 tablespoons minced fresh ginger; 2 large garlic cloves either minced ot pressed; 1 serrano pepper; 1/4 cup minced green onion; 1/4 cup minced chives (or you can double the green onion if you don't have chives taking over your garden)

Servings: persons

1 football sized head of Napa cabbage
1 cup kosher salt
1 tablespoon fish sauce
2 tablespoons sambal olek
1 tablespoon sesame oil
2 tablespoons agave syrup
2 tablespoons minced fresh ginger
2 large garlic cloves either minced ot pressed
1 serrano pepper
1/4 cup minced green onion
1/4 cup minced chives (or you can double the green onion if you don't have chives taking over your garden)

1
["Core the cabbage, cut it into 1"" strips crosswise, and rinse it thoroughly. Whisk the salt and 2 cups of cold water in a large bowl. Add in the cabbage, then enough water so it is covered. Put the bowl in the fridge for 8-12 hours.", "After the cabbage is brined, pour it into a colander and rinse it well, press out the extra water (it doesn't have to be completely dry though) (I typed pour it into a calendar the first time - ha - that would be a good trick!)", "Rinse the bowl out then add in the fish sauce, oil, agave, sambal olek, ginger and garlic. Halve the serrano, remove the seeds and pith, and thinly slice. Add that to the bowl. Stir in the chives and green onion, and finally the cabbage. Toss everything together. Press the mixture into two pint or one quart jar(s). Make sure to scrape any liquid or goodies in the bowl into the jars.", "Screw on the tops and put the jars in the fridge. They should sit for a few days before you eat them - I like to shake mine once a day while the cure. That's all! Easy!"]

127

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 football sized head of Napa cabbage, 1 cup kosher salt, 1 tablespoon fish sauce, 2 tablespoons sambal olek, and more.

Yes, Texas Kitchen 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.

That's it — enjoy your meal!

Texas Kitchen Quick Kimchi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions