the easiest kimchi recipe bc there’s no fermentation involved.

Ingredients

• 1 head Napa Cabbage (core removed, cut into 3-4 inch zigzag strips)
• 1/4 cup Fish Sauce (salting agent and umami source)
• 2 stalks Green Onion (chopped)
• 1/2 medium Yellow Onion (thinly sliced)
• 1/2 cup Cooked Microwave Rice (cooled; adds body to seasoning)
• 1 tablespoon Fermented Shrimp (Saeujeot) (adds depth and traditional flavor)
• 2 tablespoons Pear Juice (provides subtle sweetness)
• 1 teaspoon Toasted Sesame Seeds (optional garnish for extra aroma)

Instructions

1. Cut the cabbage

   Remove the core of the cabbage and cut the leaves into 3‑4 inch zigzag strips. This shape preserves the crunch when eaten fresh.

   Time: PT10M

2. Rinse and drain

   Give the cut cabbage a quick rinse under cold water, then tilt the bowl to let it drain for about 5 minutes. Avoid leaving it sitting in water.

   Time: PT5M

3. First fish‑sauce soak

   Place the cabbage in a large bowl, drizzle the fish sauce over it, and toss to coat. Let it sit for 30 minutes, flipping the cabbage halfway through.

   Time: PT30M

4. Second fish‑sauce soak

   After the first 30 minutes, let the cabbage continue to sit in the fish sauce for another 30 minutes without disturbance.

   Time: PT30M

5. Prepare the seasoning blend

   While the cabbage is soaking, chop the green onion and slice the yellow onion. In a blender combine the onions, cooked rice, fermented shrimp, and pear juice. Blend briefly until a coarse paste forms, then transfer to a clean bowl.

   Time: PT10M

6. Drain the cabbage

   After the second soak, gently shake the cabbage to release excess fish sauce and water, keeping it slightly moist.

   Time: PT5M

7. Combine cabbage and seasoning

   Add the drained cabbage to the seasoning bowl. Using a spatula, gently spread the mixture, flip, and repeat until evenly coated. Avoid vigorous mixing to prevent the cabbage from releasing too much water.

   Time: PT5M

8. Store and garnish

   Transfer the seasoned kimchi to an airtight container. Sprinkle toasted sesame seeds on top if desired. Eat immediately or refrigerate for a firmer texture.

   Time: PT2M

Nutrition Facts

Calories

140

Protein

3 g

Carbohydrates

20 g

Fat

2 g

Fiber

3 g

Ingredient Substitutions

• Instead of Napa Cabbage: Green cabbage
• Instead of Fish Sauce: Soy sauce with a pinch of salt
• Instead of Green Onion: Scallions
• Instead of Yellow Onion: White onion
• Instead of Cooked Microwave Rice: Cooked short‑grain rice
• Instead of Fermented Shrimp (Saeujeot): Extra fish sauce
• Instead of Pear Juice: Apple juice

Equipment Needed

• Cutting Board
• Chef's Knife
• Large Bowl
• Colander
• Mixing Bowl
• Blender
• Spatula
• Airtight Container

Critical Steps — Do Not Skip

• Cut the cabbage into zigzag strips
• First fish‑sauce soak (30 min)
• Second fish‑sauce soak (30 min)
• Drain the cabbage while keeping it moist
• Gentle mixing of cabbage with seasoning

Chef Tips from the Video

• A very sharp knife makes the zigzag cuts clean and preserves the leaf structure.
• Use a large bowl so the cabbage can move freely during the soaking and mixing steps.
• Rinse the blender immediately after use to prevent the strong shrimp aroma from lingering.

Troubleshooting

Storage

Refrigerator: Keep sealed in an airtight container; best consumed within 3 days.

Freezer: Not recommended – freezing alters the crisp texture.

Room temperature: Can sit at room temperature for up to 2 hours after preparation, then refrigerate.

Make-Ahead Tips

• The kimchi can be prepared a few hours ahead; refrigerate to let flavors meld.
• If storing longer than a day, keep tightly sealed to prevent odor transfer.

Frequently Asked Questions