Chive

Texas Kitchen Quick Kimchi

by:
May  2, 2012
4
4 Ratings
Texas Kitchen Quick Kimchi
  • Serves 2 half pint jars
Author Notes

OK before anyone gets all riled about this kimchi - I know it is not authentic, and am not claiming it as such. No special imported chilis, specific fish sauce, 6 month curing in a clay pot under a shaded cherry tree, no sea monkeys or the like. I just tasted the kimchi my brother made, looked at his recipe and several others, made it a couple times, and went with what I like. —aargersi

What You'll Need
Ingredients
  • 1 football sized head of Napa cabbage
  • 1 cup kosher salt
  • 1 tablespoon fish sauce
  • 2 tablespoons sambal olek
  • 1 tablespoon sesame oil
  • 2 tablespoons agave syrup
  • 2 tablespoons minced fresh ginger
  • 2 large garlic cloves either minced ot pressed
  • 1 serrano pepper
  • 1/4 cup minced green onion
  • 1/4 cup minced chives (or you can double the green onion if you don't have chives taking over your garden)
Directions
  1. Core the cabbage, cut it into 1" strips crosswise, and rinse it thoroughly. Whisk the salt and 2 cups of cold water in a large bowl. Add in the cabbage, then enough water so it is covered. Put the bowl in the fridge for 8-12 hours.
  2. After the cabbage is brined, pour it into a colander and rinse it well, press out the extra water (it doesn't have to be completely dry though) (I typed pour it into a calendar the first time - ha - that would be a good trick!)
  3. Rinse the bowl out then add in the fish sauce, oil, agave, sambal olek, ginger and garlic. Halve the serrano, remove the seeds and pith, and thinly slice. Add that to the bowl. Stir in the chives and green onion, and finally the cabbage. Toss everything together. Press the mixture into two pint or one quart jar(s). Make sure to scrape any liquid or goodies in the bowl into the jars.
  4. Screw on the tops and put the jars in the fridge. They should sit for a few days before you eat them - I like to shake mine once a day while the cure. That's all! Easy!
Tags:

See what other Food52ers are saying.

  • Nora
    Nora
  • mrslarkin
    mrslarkin
  • aargersi
    aargersi
  • hardlikearmour
    hardlikearmour
aargersi

Recipe by: aargersi

Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop

Popular on Food52

5 Reviews

Nora
Nora May 25, 2016
I have 2 international students, one from Vietnam and one from China, who spend weekends with us occasionally. I discovered that as long as I have lots of rice and kimchi on hand, they are happy eaters. My husband and I love pickles, relishes, krauts, etc, so I really wanted to try making the kimchi and this recipe was as promised, easy and delicious. I had some cucumbers on hand and threw them into the mix. I hope we eat this soon so I can experiment some more. Did anyone do the mango?
 
mrslarkin
mrslarkin May 7, 2012
this sounds easy peasy and delicious!

Ok, so I've had kimchi on the brain recently. Specifically Mango Kimchi. Not that I've tasted mango kimchi anywhere, or seen mango kimchi anywhere, but I think it would work. Like if you used a not too ripe mango. What do you guys think?
 
aargersi
aargersi January 12, 2013
Hey Mrs L - here I am replying 8 months later! I am on a kick - everything gets turned into kimchi! I just started a batch of cabbage and mustard greens. Did you do the mango? Was is fantastic?? Did you use green mangos? Do tell!
 
aargersi
aargersi May 3, 2012
:-) tis - I need to go give it a shake, speaking of things
 
hardlikearmour
hardlikearmour May 3, 2012
Thanks for this! It looks easy and sounds delicious.