Quick Kimchi
A shortcut version of spicy fermented cabbage that skips long fermentation, using a blended paste of apple, pear, onion, and aromatics for quick, lively flavor.
Instructions
- 1
Chop the cabbage into small pieces and set aside.
- 2
Sprinkle with pickling salt and pour in clear water, pickle overnight, then drain and set aside.
- 3
Pour the glutinous rice flour into the pot and add water. Stir to mix, then turn on the heat and continuously stir while cooking until it becomes a paste. Turn off the heat and let it cool.
- 4
Put the apples, pears, onions, ginger, and garlic into a blender and crush them. After adding all the seasonings, blend until well mixed.
- 5
Pour it into the cabbage and mix evenly with your hands.
- 6
Place in an airtight container and it can be eaten after five days.
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Ingredients
Main Ingredients
- Chinese cabbage6 pieces
- glutinous rice flour200g
- fish sauce1/2 bowl
- Pear1 piece
- Onion1 piece
- Apple1 piece
Auxiliary Ingredients
- Ginger1/2 piece
- coarse chili powder100g
- Garlic5 heads
- fine chili powder100g
Seasonings
- shrimp paste2 tsp
- Pickling salt1 bag
- Refined salt5 tsp
- Sugar1 bowl