Instant kimchi
This is something I use when I need that kimchi, and fast. It's sweeter, has quite less umami, and it's slightly less complex than a more traditional recipe. On the filpside, this is a light and fresh version, is easy to pair with any kind of meat or bbq.
Instant kimchi
1 medium large chinese cabbage
Take the cabbage and chop into relatively late pieces, and divide the leaves
Rinse the cabbage thoroughly
Pour cold water into a large bowl and add lots of ocean salt, about 1:3 ratio water to salt. The water does not need to cover the cabbage, but should drench it
Add the cabbage, mix thoroughly and let rest for just under an hour in room temperature, mixing once
Add garlic, dried chili, cooked and rinsed spring onions and apricot jam to a large and very clean container. I use chipotle chili for that fusion experience :D
Experiment on the right level for you, but I like to use
5-6 cloves of garlic 0.5 dl apricot jam 1-2 tsp chili 3-4 spring onions
Rinse the cabbage
Add the cabbage and give a good mix
Ready to eat now, but I like to let it cool in fridge for at least an hour
Enjoy!
