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Quick Kimchi

Recipe by Epicurious


3 pounds Napa cabbage
2 tablespoons chopped garlic
1 tablespoon chopped peeled ginger
2 tablespoons Asian fish sauce
2 teaspoons distilled white vinegar
1 cup chopped scallions
3 tablespoons sesame seeds, toasted and crush with the side of heavy knife
2 to 3 tablespoons red pepper flakes
3 tablespoons salt
1/2, 1 pound Asian pear


  1. Quarter cabbage lengthwise, then cut crosswise into two to three inch pieces. Toss with three tablespoons salt in a large bowl. Let stand for two hours, tossing occasionally.
  2. Rinse cabbage well, then drain. Squeeze out excess water with your hands and transfer to a large bowl.
  3. Purée garlic and ginger with fish sauce and vinegar in a blender until smooth, then pour over cabbage. Add scallions, sesame seeds, and red pepper flakes and toss to coat.
  4. Peel pear, then grate on large holes of a box grater (avoid core and seeds). Add to cabbage mixture and toss well. Marinate at least one hour.
  5. Kimchi keeps, chilled in an airtight container, one month (flavor will get stronger).