Quick and Easy Spicy Kimchi Cabbage

Spicy, the most delicious, with meat or potatoes! Quick kimchi from Chinese cabbage in Korean is spicy, bright, aromatic and juicy. Perfectly complements all meat and potato dishes. For the holidays, it is better to prepare it in advance, 2 days in advance.
cook time: 48h
Isla Thatcher
Quick and Easy Spicy Kimchi Cabbage

Nutrition Facts (per serving)

19
Calories
4g
Carbs
1g
Protein

Ingredients (4 portions)

Basic:

Onion 1 pc
Garlic 8 clove
Chilli 1 pc
Salt (or 200 (to taste) 180 g
Sugar (with a slide) 1 tsp
Ground hot pepper (optional) to taste
Water (1700 ml.) 1500 ml
Carrot 1 pc
Paprika 4 tbsp
Soy sauce (taste) 50 ml
Chinese cabbage 1 pc

Recipe instructions

Step 1

Step 1
How to make quick kimchi from Chinese cabbage? Prepare all the products indicated in the recipe. Rinse the cabbage and dry. Remove outer damaged sheets.

Step 2

Step 2
First of all, prepare the brine. Dissolve salt in boiling water. For 1.7l. I took 200g of water. coarse salt. Wait for the brine to cool. Cut the head of cabbage into four equal parts, as in the photo.

Step 3

Step 3
Place the cabbage in a deep container suitable for pickling.

Step 4

Step 4
Fill with brine, cover with a saucer on top and set pressure. Leave this way at room temperature for 9-12 hours. It is better to pour the cabbage with brine in the evening, and the next morning proceed to the next step.

Step 5

Step 5
Peel the carrots, onions and garlic. Rinse vegetables and hot peppers and dry with napkins. Grate the carrots using a vegetable slicer for Korean salads or a regular grater with large teeth. Chop the onion into thin feathers, and chop the garlic as finely as possible by hand. Cut the hot pepper into small pieces at random.

Step 6

Step 6
In a large bowl, place paprika, hot pepper (if using), paprika, capsicum, sugar and garlic.

Step 7

Step 7
Add carrots, onions and soy sauce as well. Mix everything thoroughly. To prevent the mixture from being too thick, add a little boiled chilled water if desired (literally 2-3 tbsp).

Step 8

Step 8
Remove the cabbage from the brine and squeeze lightly. Rub each cabbage leaf with the spicy mixture. To avoid getting your hands burned, use gloves.

Step 9

Step 9
Place the Chinese cabbage in a deep suitable container, cover with cling film, set pressure and refrigerate for at least two days. The cabbage can be compacted into a glass jar, covered with a lid and placed in the refrigerator as is.

Step 10

Step 10
Instant Chinese cabbage kimchi is ready. This cabbage can be eaten fresh or stewed. If desired, before using, rinse the peking from hot peppers and sprinkle with vegetable oil.

Additional rubrics

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