Easy Refrigerator Kimchi
Crunchy napa cabbage, sweet onions, fresh vegetables and a bold blend of garlic, ginger and Korean chili flakes come together in this simple refrigerator kimchi. While traditional kimchi ferments for several days or even weeks, this quick version develops plenty of tangy, spicy flavor after just a day in the refrigerator—perfect for topping rice bowls, tacos, burgers, sandwiches or enjoying as a flavorful side dish. You'll need 24-48 hours for the kimchee to ferment before serving. This recipe makes 1 quart.
prep time
5 minutes
cook time
25 minutes
Ingredients
For the Vegetables:
1 medium head napa cabbage, chopped into 2-inch pieces
1 large sweet onion, thinly sliced
4 green onions, cut into 2-inch pieces
1 cup julienned daikon radish
1 cup shredded carrots
For the Seasoning Paste:
6 cloves garlic, finely minced
1 tablespoon freshly grated ginger
3 tablespoons gochugaru (Korean red pepper flakes)
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon sugar or honey
1 teaspoon sesame oil (optional)
For the Brine:
1/4 cup kosher salt
4 cups water
1 medium head napa cabbage, chopped into 2-inch pieces
1 large sweet onion, thinly sliced
4 green onions, cut into 2-inch pieces
1 cup julienned daikon radish
1 cup shredded carrots
For the Seasoning Paste:
6 cloves garlic, finely minced
1 tablespoon freshly grated ginger
3 tablespoons gochugaru (Korean red pepper flakes)
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon sugar or honey
1 teaspoon sesame oil (optional)
For the Brine:
1/4 cup kosher salt
4 cups water
Directions
Salt the cabbage. Dissolve the salt in the water. Add the cabbage and let it soak for 1 1/2–2 hours, tossing occasionally. Drain well and rinse lightly to remove excess salt.
Make the seasoning. In a large bowl, combine the gochugaru, garlic, ginger, fish sauce, soy sauce, sugar and sesame oil until well blended.
Mix everything together. Add the cabbage, sweet onion, green onions, carrots and daikon to the seasoning. Wearing food-safe gloves, toss until every piece is evenly coated.
Pack the jars. Transfer the mixture into a clean quart jar, pressing it down firmly to remove air pockets. Leave about 1 inch of headspace.
Refrigerate. Let the kimchi sit at room temperature for 2–4 hours (optional), then refrigerate for 24–48 hours before serving. The flavor will continue to deepen over the next several days.
Cook's tip: The longer it rests, the tangier it becomes. Enjoy it within 3–4 weeks, and use it to brighten fried rice, grilled cheese, burgers, grain bowls or scrambled eggs.
Make the seasoning. In a large bowl, combine the gochugaru, garlic, ginger, fish sauce, soy sauce, sugar and sesame oil until well blended.
Mix everything together. Add the cabbage, sweet onion, green onions, carrots and daikon to the seasoning. Wearing food-safe gloves, toss until every piece is evenly coated.
Pack the jars. Transfer the mixture into a clean quart jar, pressing it down firmly to remove air pockets. Leave about 1 inch of headspace.
Refrigerate. Let the kimchi sit at room temperature for 2–4 hours (optional), then refrigerate for 24–48 hours before serving. The flavor will continue to deepen over the next several days.
Cook's tip: The longer it rests, the tangier it becomes. Enjoy it within 3–4 weeks, and use it to brighten fried rice, grilled cheese, burgers, grain bowls or scrambled eggs.
