The Overnight Kimchi Hack: How to Make Authentic Korean Pickled Cabbage Without the Long Wait
With this simple recipe, you’ll get the best version of the famous Korean snack for your dinner table.
The world’s cuisine is full of all kinds of delicacies, with the Korean traditional meals taking the world by storm for several years now. As the popularity of Korean restaurants keeps growing, many try to cook something authentic at home, and one of the most frequent choices is the famous kimchi cabbage.
Despite some fearing that it will take them hours of preparation, this recipe might be the simplest kimchi instruction you’ve ever seen — just give it a try.
Ingredients: 1 head of Chinese cabbage, 2 carrots, 4 bell peppers, 3–4 hot peppers, 6 garlic cloves, 1 onion, 4 teaspoons of cornstarch, 350 ml of water, salt to taste, 1 teaspoon of sugar.
Cut the cabbage lengthwise, wash it thoroughly, and separate the leaves. Salt it well, especially the thick parts, and let it rest for 2 hours. Then turn it over and let it sit for another 2 hours. After that, rinse off the salt thoroughly and squeeze out the excess liquid.
For the dressing, finely crush the bell pepper, hot pepper, garlic, and onion into a paste. Add the carrots, cut into thin strips. Separately, dissolve the cornstarch and sugar in water, bring to a light thickening, let it cool, and mix with the vegetable mass.
Carefully coat each cabbage leaf with the dressing, place in a container, and cover. After 4-5 hours, the cabbage will be well-soaked and have a rich flavor.
