Quick Spicy Kimchee

Total Time:
6 hr 40 min
40 min
6 hr

1 quart

  • 1 head Napa cabbage, about 1 to 1 1/2 pounds
  • 1/4 cup kosher salt
  • 1/2 cup rice vinegar
  • 1 tablespoon sugar
  • 2 tablespoons hot chili paste (recommended: Srirachi Hot Chili Paste)
  • 1 -inch piece fresh ginger, grated
  • 2 cloves garlic, finely chopped
  • 2 scallions, finely sliced

Remove outer leaves from cabbage. Cut cabbage in quarters and remove the tough inner core. Slice across sections into 1/2-inch slices. Put into a colander, add salt, and mix well. Place over a bowl and let drain, covered, until wilted, about 2 hours.

In a large bowl combine the vinegar and sugar and stir to dissolve. Add the chili paste, ginger, garlic, and scallions and stir. Rinse the salt off the cabbage with a couple of changes of water. Dry well and add to the vinegar mixture; stir well to combine. Put into a sterilized glass jar and pack the cabbage down; add enough water to cover. Close the jar and refrigerate for at least 4 hours. This is spicy and gets spicier the longer it sits - add or subtract chili paste to your taste.

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4.0 24
Easy although a little time consuming. item not reviewed by moderator and published
AWFUL. This is, quite simply, (hardly spicy) pickled cabbage. DO NOT waste money preparing this as it is far from what anyone would call real kimchi. This is an awful hodge-podge of completely unconventional flavors. It was almost as if this chef simply GUESSED at what is in real kimchi and then "personalized" his guess. I made this with a Korean friend (we both made a whole batch each), and she was actually OFFENDED by the entire process, as well as the end result. I don't even want to eat any of this, and I've got 2lbs sitting in my fridge now. In conclusion: this recipe is about as creative as mixing Ketchup and Mayonnaise. item not reviewed by moderator and published
I love kimchee and am tired of the price in the store. I made this over the weekend and it tasted good but something was missing. I read the ingredients on the last jar I bought and the ingredients were the same except the purchased one had paprika, so I added 1/2 tsp to each of the two pint jars I used (instead of one quart). Let sit for 12 hours and the taste was amazingly wonderful. It tasted "almost" exactly like the store bought. I will make this many more times and use it for gifts for friends who like spicy foods. I am impressed. Once you have all the ingredients all you have to buy is the cabbage. GREAT! item not reviewed by moderator and published
As another reviewer suggested, this probably should be called fusion kimchee vs being mistaken for traditional fermented kimchee but is delicious IMO non-the-less, not to mention expeditious! Whatever you want to call it, I like it....and the traditional stuff too! item not reviewed by moderator and published
I made this last summer and loved it. This time I decided to make fermented kimchi bec I thought it would last longer. But, they say it only lasts 3-4 weeks or it gets to strong. So I made this again. But, how long will it last and be edible?? I want to eat summer produce in the summer and use this to eat when my garden is done. Thanks! item not reviewed by moderator and published
I tried this recipe tonight but the flavor wasn't good, not like traditional kimchi , item not reviewed by moderator and published
This is really good! I followed the recipe except added more garlic chili paste just cause I like spicy food. I let it get cold in the frig for a couple hours to let the flavors meld and then had it with chow mein. Again, it was very good. I will use this recipe again! item not reviewed by moderator and published
I go for authentic for just about everything I do. But this recipe - while not authentic - is still good. Remember, this is supposed to be fresh and eaten in a short amount of time, and Korean kimchee is supposed to brew for a long time to get it's flavor. If you rely on fresh whole hot peppers alone for the heat it will not have the time to brew into the cabbage. Personally I use chili garlic sauce, the one I use is put out by the same people that make the california srirachi hot sauce, it is more like ground up chili. I use more green onion too. item not reviewed by moderator and published
*****This is a great recipe that is very similar in taste to the traditional kimchi. Just because the exact same ingredients are not in this recipe does not detract from its excellent fresh taste! I love to make this and I have made it like ten times. It is not hard to do and it turns out perfect every time. I even add some peeled chopped up cucumber for a twist to it. Every person I have given a jar to has asked for more plus wanted to know this recipe. Try it, you will love it. With the hot months ahead this is perfect for a cool meal/side dish. Oh and NO it is not hard to do. Try it you will love it!!! item not reviewed by moderator and published
I agree with the other Korean poster. This is simply NOT a traditional kimchi recipe. First of all, and contrary to popular opinion, real kimchi is not vegetarian. It has either shrimp paste or oysters in it. Secondly, Sriracha? In all my life I have never known anyone to put Sriracha in their kimchi. Don't get me wrong, I love the stuff, but it has no place in kimchi. I think it's fine to call this "fusion" kimchi, because it is definitely a departure from Korean kimchi. item not reviewed by moderator and published

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