30-Minute Kimchi (Quick Cabbage Kimchi Recipe)

Ingrédients

• 3 lb napa cabbage
• 2/3 cup Korean salt
• 6 cups water
• 1 medium onion (diced)
• 1/2 Korean pear or 1 sweet apple (peeled, cored, and diced)
• 7 clove garlic
• 4 tbsp Korean fish sauce
• 1/2 cup Korean chili flakes (gochugaru)
• 2 tbsp Korean plum extract (maeshil cheong) (optional)
• 1 inch ginger (peeled)
• 1 tbsp sugar
• 1 Asian leek (or 3 green onion, sliced)
• 2-3 fresh red chilies (sliced, optional)

Préparation

1. 1

   Cut off the stem part of cabbage. Cut each cabbage leaf in half or 3-4 section (depends on the size). Place the cabbage leaves in a large mixing bowl.

2. 2

   Combine salt and water and bring to a full boil and dissolve the salt; cool down for 5 minutes. Pour the salt water over cabbages in mixing bowl. Let it sit for 10 minutes, turn the cabbages over to the other side and continue to soak for 5 more minutes. Rinse once and drain thoroughly.

3. 3

   Meanwhile make kimchi filling; combine garlic, ginger, onion, pear(or apple), and anchovy sauce in a blender and puree until smooth. Pour the puree in a small mixing bowl. Add Korean chili flakes, sugar, and Koran plum extract( if using); mix well.

4. 4

   Place drained cabbages in a large shallow mixing bowl. Add the red chilies, green onions (if using), and the kimchi filling. Toss all together to coat evenly. Sprinkle toasted sesame seeds and toss well.