A Singaporean Mum

Want to make homemade kimchi without the long fermentation process? This easy recipe gives you delicious, tangy, and slightly spicy kimchi in just a few hours — perfect for beginners!

Ingredients

For the Cabbage

1 Napa Cabbage/Wongbok, cut into bite sized

 ½ cup Coarse salt

For the Kimchi Paste

½ Onion, quartered

5 cloves Garlic, minced

1 tsp Ginger

1 can of Pear Juice

1½ tsp Korean Fermented Shrimp

1 tbsp Korean Anchovy Sauce

4 tbsp Korean Gochujang

½ cup Korean Gochugaru (Coarse)

¼ cup Plum Syrup

2 tbsp Cooked Rice

½ Radish, julienned

Method

1. Prepare the Cabbage

• Chop napa cabbage into bite-sized pieces.

• In a large bowl, dissolve ½ cup coarse salt in 4 cups water and soak cabbage overnight (this helps soften it).

• Next morning, rinse well and drain.

2. Make the Kimchi Paste

• Blend the onion, garlic, ginger, cooked rice together with a can of pear juice.

• In a bowl, mix gochugaru, gochujang, anchovy sauce, plum syrup, fermented shrimp, radish and blended ingredients together.

3. Mix & Store

• Coat the cabbage evenly with the kimchi paste.

• Pack into a clean jar or airtight container, pressing down to remove air pockets.

4. Quick Fermentation

• Let it sit at room temperature for 3 – 6 hours if you want a quick kimchi flavour.

• For deeper flavour, refrigerate overnight (it gets better after a day or two!).

This easy homemade kimchi is fresh, flavourful, and ready to eat the same day. Give it a try and enjoy it with rice, noodles, or on its own!