Quick Kimchi

The list of cruciferous vegetables is long and filled with many esteemed plants raised for food production. None of these sets my heart quite a flutter as cabbage. Ideal for braising, pickling, roasting and sautéing along with it's hardy nature during storage it is a winter weather work horse.

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Quick Kimchi

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The list of cruciferous vegetables is long and filled with many esteemed plants raised for food production. None of these sets my heart quite a flutter as cabbage. Ideal for braising, pickling, roasting and sautéing along with it's hardy nature during storage it is a winter weather work horse.

So I am about to get real liberal with the term Kimchi – but I will cover the basics of spicy (mild), cabbage and pickled (quick). We don’t ferment in the kitchen and serve our students, as it would require a variance and many other hurdles that tilt the cost benefit balance to never serving Kimchi. But who am I to deny my students the joys of pickled cabbage! You can prepare the recipe below and in a few hours will have the essence of a crispier version of Kimchi. Pickling is all about the brine and we have landed on a dressing that is packed with flavor.

Quick Kimchi (yields approximately 200 4oz servings)

  • 40lbs Green Cabbage Shredded
  • 10lbs Carrot Grated
  • 2 cups garlic clove
  • 1 cup Ginger
  • ½ Cup Mild Dried Chile
  • 3 Cups Rice Vinegar
  • 1/2 Cup Sugar
  • 1 /2 Cup Salt

Directions: Pulse Garlic, Ginger, Chile, ¼ Cup of Salt and ½ Cup of Vinegar making a paste. Bring remaining sugar salt and vinegar to a boil on the stovetop and cool. Mix seasoned vinegar with chili garlic paste and massage into mixed carrot and cabbage. Chill for at least 3 hours prior to serving.