Quick Kimchi

Name: Quick Kimchi
Prep time: 20 min
Total time: 20 min
Yield: makes 2 cups
Cuisine: Korean
Ingredients: 1 small napa cabbage, outer leaves removed, shredded; 1 cup sliced scallions; 1 large carrot, julienned; 1 tsp kosher salt; 2 tbsp gochujang paste; 1 tbsp fish sauce; 1 tbsp rice wine vinegar; 2 tsp maple syrup; 1 (1-inch) piece fresh ginger, grated; 1 garlic clove, grated; 1 tsp gluten-free tamari

A twenty-minute Korean-style kimchi shortcut that seasons shredded napa cabbage, scallions, and carrots with gochujang, fish sauce, ginger, and garlic for a spicy umami condiment.

From The Young Forever Cookbook

Prep: 20 min
Total: 20 min
Yield: makes 2 cups
Category: Condiment
Cuisine: Korean

Nutrition (estimated)

per 1/4 cup

Calories: 20 kcal
Protein: 1 g
Fat: 0 g
Carbs: 4 g
Fiber: 1 g
Sugar: 2 g
Sodium: 320 mg

Ingredients

1 small napa cabbage, outer leaves removed, shredded
1 cup sliced scallions
1 large carrot, julienned
1 tsp kosher salt
2 tbsp gochujang paste
1 tbsp fish sauce
1 tbsp rice wine vinegar
2 tsp maple syrup
1 (1-inch) piece fresh ginger, grated
1 garlic clove, grated
1 tsp gluten-free tamari

Napa Cabbage Ginger Garlic

Instructions

Combine cabbage, scallions, and carrot in a large colander. Sprinkle with salt and massage into vegetables; let sit 10 min. Rinse well, dry thoroughly with a towel, and transfer to a clean bowl.
Stir gochujang with fish sauce, vinegar, maple syrup, ginger, garlic, and tamari in a small bowl. Add to cabbage and mix until fully combined.
Store airtight in the fridge up to 1 week.