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Quick kimchi made in 30-minutes and served with rice.

30-Minute Kimchi

Holly Ford
You can make authentic Korean cabbage kimchi from scratch within 30 minutes. Step-by-step instruction will improve your kimchi making skill.
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Prep Time 15 mins
Resting time 15 mins
Total Time 30 mins
Cuisine Korean
Servings 8


  • 3 lb napa cabbage
  • 2/3 cup Korean salt
  • 6 cups water
  • 1 medium onion diced
  • 1/2 Korean pear or 1 sweet apple peeled, cored, and diced
  • 7 clove garlic
  • 4 tbsp Korean fish sauce
  • 1/2 cup Korean chili flakes (gochugaru)
  • 2 tbsp tablespoon Koran plum extract optional
  • 1 inch ginger peeled
  • 1 tbsp sugar
  • 1 Asian leek or 3 green onion, sliced
  • 2-3 fresh red chilies sliced, optional


  • Cut off the stem part of cabbage. Cut each cabbage leaf in half or 3-4 section (depends on the size). Place the cabbage leaves in a large mixing bowl.
  • Combine salt and water and bring to a full boil and dissolve the salt; cool down for 5 minutes. Pour the salt water over cabbages in mixing bowl. Let it sit for 10 minutes, turn the cabbages over to the other side and continue to soak for 5 more minutes. Rinse once and drain thoroughly.
  • Meanwhile make kimchi filling; combine garlic, ginger, onion and anchovy sauce in a blender and puree until smooth. Pour the puree in a small mixing bowl. Add Korean chili flakes, sugar, and Koran plum extract( if using); mix well.
  • Place drained cabbages in a large shallow mixing bowl. Add the red chilies (if using) and the kimchi filling. Toss all together to coat evenly. Sprinkle toasted sesame seeds and toss well.



This kimchi will stay fresh in the fridge for 10 days. Not ideal for a long term fermentation.
Keyword cabbage, cabbage kimchi, fermentation, fermented food, gluten-free, kimchi, Korean chili flakes, Korean fish sauce, napa cabbage
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