Ready in 30 minutes, this Quick Cucumber Kimchi recipe is simple to
Cut the cabbage lengthwise again into quarters and cut the leaves crosswise into strips 1- to 1 1/2-inches wide. In the largest nonreactive bowl you have, mix the cabbage, cucumbers, and radish together and sprinkle evenly with the salt. Let the salted vegetables sit for 3 hours, tossing every half hour.
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Mix well with hands to combine. Pound the cabbage with a mallet or potato masher to release the juices. Alternatively, allow to sit, covered, for 1 hour to allow the juices to be released. Pack kimchi tightly into a half-gallon (2-L)-size jar or 2 quart (1-L)-size jars, leaving at least 2 inches (50 mm) of headspace.
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Leave it for 10 minutes for the radish to salt down. Add Korean chives, carrots, minced garlic, minced ginger, sugar, blended onion, and the Korean chili flakes mixture from step 5. Mix them well. Now the kimchi seasoning / kimchi paste is made, ready for use. Place a quarter of a cabbage on a tray.
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Peel a potato (again may vary) and grate it directly into the boiling water. Add potato to the boiling water until you have a thick puree-type mixture. You probably need ½ cup per single batch. Blend garlic, ginger, onion, chili flakes, fish sauce, and soy sauce together. Add salt and a pinch of sugar to taste.
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Directions. Prepare cabbage by removing outer leaves and slicing a 1/2 inch off the bottom. Quarter the cabbage lengthwise keeping each quarter attached to the core. Rub each cabbage quarter with salt then place in a dish or bowl large enough to hold cabbage in a single layer with room for brine. Dissolve 1/2 cup salt with the water.
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Once all the cabbages are in the jar or airtight container, press down hard to remove air pockets. To collect any remaining seasoning, rinse the bowl with 1/2 cup of water (or the remaining optional dasima broth), and add it to the kimchi container. Close the lid. Leave it out at room temperature for a full day or two.
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Ensure the kimchi is tightly packed and the liquid covers the vegetables. Leave about ½ inch of headspace at the top of the jar. Wipe the jar rim clean, then add the lids and rings, tightening by hand. In a deep pan on the stove, bring enough water to a boil so that it's 2 to 3 inches above the jar lids when submerged.
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Cut the cucumber into ¼ inch slices and discard the ends. Place them into a bowl and sprinkle salt. Give the cucumber coins a good mix and set aside to salt for about 10 to 15 minutes or until the cucumber slices are flexible and a pool of liquid is at the bottom of the bowl. 2. Make the marinade.
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Wearing gloves, if desired, massage the salt into the cabbage until it starts to soften a bit (1 to 2 minutes) and then add water (about 2 quarts, depending on dimensions of the bowl) to cover the cabbage. Put a plate over top, and use a jar or can to weigh the plate down.
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Toss with the sea salt. Cover with the water, and place a bowl over top (or weight) and let sit 4-6 hours, submerged on the counter. Make the Kimchi Paste: Place all ingredients in a food processor and pulse until uniformly chopped (but not too smooth). TOSS: Drain the cucumbers, SAVING the brine.
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Cover bowl and let stand 1-2 hr. Process garlic, chili flakes, ginger, fish sauce, and soy sauce in a food processor until a paste forms. Add carrots and green onions to cabbage. Add chili paste mixture and massage to combine. Pack kimchi into the jar, tamping down firmly with a spoon. Leave at least 2 in. (5 cm) of headspace.
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In a bowl, dissolve 5 tablespoons of salt in 6 cups of water to make a brine. Set aside outer leaves from the cabbage. Cut the remaining head into quarters. Remove the core and cut the quarters crosswise to form 2-inch pieces called nabak. soak cabbage in brine for 8 to 10 hours, or overnight. Drain and rinse cabbage.
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Pack the kimchi into a 1-quart jar. Press down on the kimchi until the brine (the liquid that comes out) rises to cover the vegetables, leaving at least 1 inch of space at the top. Seal the jar. Let it ferment for 1 to 5 days. Place a bowl or plate under the jar to help catch any overflow.
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Kimchi. Cut the napa cabbage in half longways, then in half again longways. Cut the core out of the four quarters. Cut the cabbage into squares (about 2-3 inches square), pop it in a bowl with the carrots. Sprinkle with the 1/2 cup kosher salt, massage so everything is coated in salt and starting to soften and wilt.
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Salt the cabbage and let it rest. Place the cabbage in a large bowl and sprinkle the salt over it. Mix until combined and add water until just covered (about 3 cups). Let sit for 2 hours, mixing it a couple of times to be sure it is salted evenly, and the cabbage has gone limp.
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