Quick Kimchi

Quick Kimchi

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?


  • 1 head Napa cabbage (1 to 1 1/2 pounds)
  • 1/4 cup salt
  • 2 cups water
  • 1/2 cup rice or white vinegar
  • 1 tablespoon sugar
  • 4 cloves garlic, minced
  • 2 tablespoons grated fresh ginger
  • 2 tablespoons hot chili paste, or to taste
  • 1 tablespoon fish sauce
  • 4 green onions, chopped
  • 1 carrot, peeled and grated


Cut cabbage in quarters and remove cores. Slice leaves into 1-inch squares. Place cabbage in a large pot with salt and water; mix well. Cook over medium heat until wilted, 4 to 5 minutes. Drain in a colander and rinse several times under cool water; dry well.

Whisk together vinegar, sugar, garlic, ginger, chili paste and fish sauce.

Combine cabbage, green onions, carrots and dressing in a large bowl; toss well to coat. Place in a clean glass jar or dish with a lid and let marinate in the refrigerator for at least 4 hours. Use within 10 days.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member