This vibrant quick-pickle recipe transforms humble vegetables into a fiery, flavor-packed side dish reminiscent of traditional kimchi, but ready in just a few days. Using crisp Napa cabbage, daikon radish, cucumber, and turnip, this dish delivers a satisfying crunch and a bright, spicy kick from fresh ginger, garlic, and dried chili flakes. Its a fantastic way to add depth and heat to rice bowls, sandwiches, or as a zesty condiment for grilled meats. The brining process softens the vegetables slightly while infusing them with savory soy and aromatic spices. Perfect for home cooks looking to experiment with fermentation techniques without the long wait, this recipe offers a delicious, tangy contrast to rich meals. Store it in the fridge to let the flavors meld and intensify over time.
Kim Chee #6
Description
This vibrant quick-pickle recipe transforms humble vegetables into a fiery, flavor-packed side dish reminiscent of traditional kimchi, but ready in just a few days. Using crisp Napa cabbage, daikon radish, cucumber, and turnip, this dish delivers a satisfying crunch and a bright, spicy kick from fresh ginger, garlic, and dried chili flakes. Its a fantastic way to add depth and heat to rice bowls, sandwiches, or as a zesty condiment for grilled meats. The brining process softens the vegetables slightly while infusing them with savory soy and aromatic spices. Perfect for home cooks looking to experiment with fermentation techniques without the long wait, this recipe offers a delicious, tangy contrast to rich meals. Store it in the fridge to let the flavors meld and intensify over time.Ingredients
Directions
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Peel the daikon radish, cucumber, and turnip, then slice them into 1/4-inch thick rounds.
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In a large bowl, layer whole Napa cabbage leaves with the sliced daikon, cucumber, and turnip.
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Liberally sprinkle 1/2 cup of salt between the layers of vegetables.
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Cover the vegetables with water and place a wide plate or small pot on top to keep them submerged.
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Let the vegetables brine for at least 12 hours or overnight.
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Drain the vegetables in a colander and rinse them thoroughly under cold water.
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Julienne the drained vegetables into uniform strips.
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Return the julienned vegetables to the large bowl.
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Add the sliced spring onions, minced garlic, minced ginger, dried chili flakes, 1 tablespoon of salt, soy sauce, and 1 cup of water.
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Toss everything together until the vegetables are evenly coated with the seasoning mixture.
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Spoon the vegetables and any remaining liquid into a large crock or clean glass jars.
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Cover the containers tightly.
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Refrigerate for at least 3 days before eating to allow flavors to develop.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 84.2kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1318mg55%
- Total Carbohydrate 19.1g7%
- Dietary Fiber 4.8g20%
- Sugars 8.3g
- Protein 3.1g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The spiciness of this kimchi depends on the heat level of the dried chili flakes used. Adjust the amount to suit your preference.
The longer the kimchi ferments in the refrigerator, the more intense and spicy the flavor becomes.
During the first few days of refrigeration, turn the jars upside down a couple of times a day or stir the mixture in a crock to distribute the spices evenly.
Store in the refrigerator for best results. This quick-pickle method offers a taste similar to traditional fermented kimchi but with a shorter wait time.
Be cautious when buying pre-made kimchi spices from stores, as they may contain MSG or other additives. Making it from scratch allows you to control the ingredients.
