Instant Chinese Cabbage Kimchi with Sriracha Sauce

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This is an instant Chinese cabbage kimchi using Sriracha sauce. By draining the water from the Chinese cabbage with salt and sugar, the result is delicious even in a short time.

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I Just Need a Little Kimchi

Sometimes when I make Korean cold noodles or fried rice, I wish I had a little bit of kimchi. You can buy it at Asian stores, but not enough to go out of your way. I don’t eat kimchi often enough to pickle it myself with great care. But I need a little bit of kimchi.

Also, if I can make it instantly, I don’t have to worry about the smell in the refrigerator while I’m storing it. In Korea, they have a special refrigerator for kimchi, and I guess the smell is a concern.

Salt and Sugar is the Key

This is how pickles work in general. Salt is sprinkled on the vegetables to draw out the water, and at the same time, to soak up the flavor. However, this kind of pickle is also the worst enemy of salt reduction.[]

I was wondering if there was any way to get rid of the water quickly with a small amount of salt. When I thought about it, I realized that I could use sugar.

Sugar has a hydrophilic group, which is a functional group similar to water. So, it dissolves very well in water. It can also be used to squeeze water out of fish. Naturally, some of the sweetness from the sugar will seep into the ingredients. But for kimchi, this is a good thing. Since the ingredients are apples and sugar, it does not interfere with the flavor, but rather allows the sweetness that is difficult to soak in to be absorbed slowly while dehydrating the Chinese cabbage.

This gives the kimchi a flavor that is hard to believe is instant. Please give it a try.

Recipe

Instant Chinese Cabbage Kimchi with Sriracha Sauce

This is an instant Chinese cabbage kimchi using Sriracha sauce. By draining the water from the Chinese cabbage with salt and sugar, the result is delicious even in a short time.
Prep Time0 mins
Cook Time5 mins
Rest After Cook3 hrs
Servings200 g
INGREDIENTS
  • Chinese cabbage 200 g
  • salt 2 g
  • white sugar 2 g
  • Sriracha sauce 20 g
EQUIPMENT
Electronic scales
plastic bag
INSTRUCTIONS
  • Cut Chinese cabbage diagonally.
  • Put Chinese cabbage, salt, and sugar in a plastic bag and massage hard. It should become soft and start to release water.
  • Let sit in the refrigerator for at least 3 hours (*1).
  • Squeeze the Chinese cabbage tightly to discard excess water.
  • Add the Sriracha sauce and mix well.
  • Let sit for at least 30 minutes to soak up the flavor.
Points
  • If you drain the water well, the water will not come out even after mixing with the Sriracha sauce. Can be stored for several days.
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