Homemade shortcut kimchi

Step 1/4

• ⅜ l water
• 1⅝ tbsp sea salt
• ¼ kg Chinese cabbage

• pot
• cutting board
• knife

Fill a pot with water, add sea salt, and bring to a boil. Slice cabbage lengthwise into quarters and chop roughly into bite-sized pieces. Place in a bowl.

Step 2/4

• ⅜ tbsp black rice vinegar

• kitchen towel
• colander

Remove boiling water from heat pour over the cabbage. Let sit for approx. 10 min. before draining in a colander. Rinse well under cold water to remove excess salt and pat dry with a clean kitchen towel. Return cabbage to the bowl, add vinegar, and stir well to combine.

Step 3/4

• ¼ onion
• 1 cloves garlic
• 2 g ginger
• ¾ tbsp Korean chili pepper flakes
• ⅝ tbsp fish sauce
• ⅜ tsp sugar
• ¼ tsp honey
• ⅜ tbsp apple juice
• ¼ red chili (optional)

• food processor

To make the marinade, roughly chop onion and, if using, deseed and chop the red chili. Add to a food processor, followed by the ginger, garlic, Korean red chili pepper flakes, fish sauce, sugar, honey, and apple juice. Blend into a smooth paste.

Step 4/4

• scallion for serving
• toasted sesame seeds for serving

To serve, stir the marinade and most of the toasted sesame seeds, if using, through the kimchi until fully coated. Garnish with more sesame seeds and the sliced scallions. Enjoy immediately, let sit awhile at room temperature before serving, or store in the fridge in a sterilized glass jar—it should keep for approx. 3 weeks.

Enjoy your meal!