Quick Kimchi Recipe

quick kimchi

Love kimchi? Click here for other creative fermented vegetable recipes!

Fall is officially here and with it, cool weather and an early sunset! One of our favorite things to do around this time is to experiment with culinary projects that have been put off in favor of outdoor summer frolicking.  This quick kimchi recipe and its vital ingredient, Korean chili powder, were shared with Loni by a Korean co-worker.

Kimchi refers to vegetables that have undergone lacto-fermentation and contain probiotic bacteria similar to yogurt. If you are looking to check out more delicious varieties of kimchi and ward off infection during the sniffly season , visit Koreana Restaurant on Prospect Street in Cambridge!

Quick Kimchi

Quick Kimchi Ingredients

  • 1 head large napa cabbage
  • 1 gallon water
  • ½ cup salt
  • 6 cloves garlic, minced
  • 3 tablespoons minced ginger
  • ¼ cup fish sauce
  • 1/3 cup Korean chili powder
  • 1 bunch green onions, cut into 1 inch lengths
  • 1 pear, grated

Quick Kimchi Directions

  1. Slice the cabbage lengthwise in half, then slice each half lengthwise into 3 sections. Cut away the tough parts.
  2. Dissolve the salt in the water in a very large container. Submerge the cut cabbage under the water and place a plate on top.  The plate is to make sure they stay underwater.  Let sit at room temperature for 2 hours.
  3. Mix all other ingredients in a very large bowl.
  4. Drain the cabbage, rinse it and squeeze it dry.
  5. Use rubber gloves and mix the cabbage with the paste you have made from the other ingredients.
  6. Pack the kimchi into clean glass jars and cover tightly. Let stand for one to two days in a cool place.
  7. Move to refrigerator and enjoy with grilled meats and rice dishes.
Quick Kimchi

Kimchi made, packaged, and ready to eat!

About Loni & Leah:

Quick KimchiClick here for more recipes by Loni and Leah!

Loni has a culinary certificate from the Cambridge School of Culinary Arts, as well as a B.S. in Nutrition from Boston University. When she isn’t cooking with Leah, she is changing the lives of young cooks at Future Chefs and Beaver Country Day Camp.

Leah is a graduate student of Boston University, working on her M.S. in Dietetics with the Dietetic Internship. In addition to training for the Boston Marathon, she is also teaching fitness classes at the Cambridge Athletic Club.

Quick Kimchi

How did Loni and Leah meet?  Loni and Leah volunteered together in a six-week Cooking Matters class. They connected right away over delicious food and pink wine. They currently teach a series of healthy cooking classes at the Boston Center for Adult Education, which have been featured in the Boston Globe’s “Weekend to Do List.” You can find their recipes on the Boston Center for Adult Education’s blog and in the American Dietetic Association’s Eat Right Newsletter.

Want more in Cambridge? You can catch us at the Boston Center for Adult Education all year long!

Be sure to follow us on Twitter:
Leah @leahelspeth
Loni @lalaloni