Quick Kimchi | PCC Natural Markets

Quick Kimchi

Serves: 8

Yield: Makes about 1 quart

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These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

A tangy, spicy, Korean staple, kimchi is cabbage that’s fermented with red pepper flakes and other seasonings. This recipe for quick kimchi foregoes the fermentation process but offers that sour-spicy flavor.



Cut cabbage in quarters and remove cores. Slice leaves into 1-inch squares. Place cabbage in a large pot with salt and water; mix well. Cook over medium heat until wilted, 4 to 5 minutes. Drain in a colander and rinse several times under cool water; dry well.

Whisk together vinegar, sugar, garlic, ginger, chili paste and fish sauce.

Combine cabbage, green onions, carrots and dressing in a large bowl; toss well to coat. Place in a clean glass jar or dish with a lid and let marinate in the refrigerator for at least 4 hours. Use within 10 days.

Recipe by Jackie Freeman, PCC Chef

More about: cabbage, chiles


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