30-Minute Kimchi
Koreans call this particular type of kimchi, “Gutjeori (겉절이)”, which translates into briefly salted kimchi. However, even the traditional Gutjeori, kimchi takes at least 1 hour to soak the cabbage in salt. I am going to share with you a unique way to speed up the soaking process.
Ingredients
Cooking Instructions
step 1
Cut off the stem of the Napa Cabbage (15 cups).
step 2
Cut each Napa Cabbage leaf in half or into 3-4 sections (depending on the size) vertically.
step 3
Take the individual cabbage pieces and place them in a mixing bowl.
step 4
Combine the Korean Sea Salt (2/3 cup) and Water (6 cups) in a pot.
step 5
Bring to a full boil dissolving the salt. Cool down for 5 minutes.
step 6
Pour the cooled water over the cabbage in the mixing bowl. Let it sit for 10 minutes.
step 7
Flip the cabbages over and continue to soak for 5 more minutes.
step 8
Rinse once and drain thoroughly.
step 9
To make the kimchi filling, add Garlic (7 cloves), Fresh Ginger (1 in), Onion (1), Korean Pear (1/2), Korean Fish Sauce (4 Tbsp), and puree until smooth.
step 10
Add Korean Chili Flakes (1/2 cup), Granulated Sugar (1 Tbsp) and Korean Plum Extract (2 Tbsp) ( if using).
step 11
Mix well.
step 12
Place drained cabbage leaves in a large shallow mixing bowl. Add the Red Chili Peppers (2) and Leek (1) if using, and the kimchi filling.
step 13
Toss all together to coat evenly.
step 14
Sprinkle Roasted White Sesame Seeds (to taste) and toss well. Adjust seasoning as you wish.
step 15
This kimchi will stay fresh in the fridge for 10 days. This recipe is not ideal for long term fermentation.
