Quick Kimchi from Napa Cabbage
Spicy and delicious, perfect with meat or potatoes! Quick kimchi from napa cabbage is hot, vibrant, fragrant, and juicy. A great side dish, best prepared 2 days in advance.
Updated : 03 October, 2025
Easy
More than 1 hour.
Ingredients
1
Chinese cabbage
8
Garlic
4 tablespoon
Paprika
180 grams
Salt
1 teaspoon
Sugar
1
Carrot
1
Onion
1
Chili pepper
to taste
Hot pepper, ground
50 milliliters
Soy sauce
1500 milliliters
Water
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Rinse the cabbage and pat it dry. Remove any damaged outer leaves.
Step 2
Prepare the brine: dissolve salt in boiling water. For 1.7 liters (7 cups) of water, use 200 g (7 oz) coarse salt. Let the brine cool. Cut the cabbage into four equal parts.
Step 3
Place the cabbage into a deep container suitable for salting.
Step 4
Pour the brine over the cabbage, cover with a plate, and place a weight on top. Leave at room temperature for 9-12 hours (best to soak overnight).
Step 5
Peel the carrots, onion, and garlic. Rinse vegetables and chili peppers, then pat dry. Grate the carrot using a Korean-style shredder or coarse grater. Slice the onion thinly, chop garlic finely by hand, and cut the chili into small pieces.
Step 6
In a large bowl, mix paprika, hot ground chili (if using), chili pepper, sugar, and garlic.
Step 7
Add carrot, onion, and soy sauce. Mix well. If too thick, add 2-3 tablespoons of cooled boiled water.
Step 8
Remove the cabbage from the brine and squeeze lightly. Rub each cabbage leaf with the spicy mixture (wear gloves to avoid burns).
Step 9
Place napa cabbage into a deep container, cover with plastic wrap, press down with a weight, and refrigerate for at least 2 days. You can also pack into a glass jar, seal, and refrigerate.
Step 10
Quick kimchi is ready! It can be eaten fresh or stewed. If desired, rinse lightly to remove extra chili and drizzle with vegetable oil before serving.