I love kimchi! And today's recipe is one that can be eaten right away, thus the name "Fast Kimchi"... or it could also be a nickname for a character in a Shaw Bros. kungfu flick who's a fast-kicking kungfu master that loves to eat kimchi. (Yes, I'm a kungfu film enthusiast and I must let everyone know, somehow). Back to food talk, this recipe is more like a well-seasoned pickled napa cabbage that goes well with many other dishes, whether it's steamed or fried rice, or even noodles. Plus this is a vegetarian-friendly recipe, with no fish sauce in the mix. So you gotta make some for your vegetarian friends and family members.
RECIPE for about 3 quarts
8 cups kimchi cabbage (Napa cabbage), about 8 leaves of 5x8 size, and use the inner leaves that are more white than green
1 knob of fresh ginger, about 2x4, julienned
1 medium carrot, about a handful after julienned
1 bunch of Chinese chives, about a handful after cutting them into 2-inch portion
3-4 green onion, cut each stalk into half, then cut into 2-3 inch portions, using the entire stalk
3 large cloves of garlic, minced
1/4 of med white onion, slice not too thin, lengthwise
In a large 3-4 gallon container, toss all the above vegetables together.
Add the following ingredients directly on top of the veggies:
2 tbs Korean red pepper powder
1 tbs kosher salt
1 tbs soy sauce
3 tbs sugar
1 tbs sesame oil
1 tbs toasted sesame seeds
4 tbs vinegar
Use gloves to toss the veggies well so that all are coated with the seasonings. You can also toss using a couple of spatulas. Should take about a dozen gentle tosses for a good job.
Let the kimchi marinade for about 10-15 mins and it's ready to eat. It keeps well in the fridge for the next 5-7 days for the best taste.