Directions
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Salt the Napa Cabbage: Place the chopped napa cabbage in a large bowl. Sprinkle with kosher salt and toss well to coat. Add the water and let the cabbage sit for 30 to 45 minutes, tossing every 15 minutes, until the cabbage begins to soften while still maintaining some crispness. Drain the cabbage and rinse lightly under cold water. Drain thoroughly and gently squeeze out excess moisture.
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Prepare the Kimchi Seasoning Paste: In a small bowl, combine the garlic, ginger, gochujang, gochugaru, fish sauce, rice vinegar, sugar, and sesame oil. Stir until a thick, vibrant red paste forms.
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Mix the Kimchi: Add the cabbage, green onions, and carrot to a large bowl. Add the kimchi seasoning paste and use tongs to toss thoroughly until every piece of cabbage is evenly coated. For the best flavor, use clean hands to gently massage the seasoning into the cabbage, allowing the flavors to penetrate.
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Finish and Serve: Transfer the kimchi to a serving bowl and sprinkle with toasted sesame seeds. Serve immediately as a fresh banchan or refrigerate for several hours to allow the flavors to deepen.
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Chef’s Note: Quick kimchi can be stored in an airtight container in the refrigerator for up to 1 week. As it rests, the flavors will continue to develop and the cabbage will become more similar to traditional fermented kimchi.
From Shawnie's class “The Korean Kitchen”
