Emergency Kimchi

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Recipe Instructions

Ingredients & Directions

• Cut 2 pounds of cabbage into thin strips about 2-3 inches in length and ¼ inch wide. Place into a large bowl.

• Add 1 cup cold water and ¼ cup kosher salt. Mix it well with your hands to properly salt the cabbage.

• Set aside for 10 minutes.

• Make kimchi paste by mixing these ingredients in a bowl:

• ⅓ cup hot pepper flakes,

• 1 tbs sugar,

• ¼ cup fish sauce,

• ¼ cup minced garlic,

• 3-4 stalks of chopped green onion (⅓ cup worth),

• ¼ cup’s worth of julienned carrot

• Wash and rinse the salted cabbage in cold water a couple of times. Drain the water.

• Mix the kimchi paste into the cabbage thoroughly.

• Put the kimchi into a container, jar, or plastic bag.

• Press the top of the kimchi down with your hands to protect your kimchi from being exposed to too much air.

• You can eat it right away, just like salad. Or keep it at room temperature and it will ferment in a few days.