Emergency Kimchi Recipe Video

I’m showing you a method I developed to make kimchi simply and easily. It’s faster and easier because I skip the porridge-making step, I use common cabbage instead of napa cabbage, and I don’t use oysters or fermented squid.


Preparation Time15 MinDifficulty LevelMedium
Health IndexAverageServings10
Main IngredientInterest Group


 Cabbage/Napa cabbage2 Pound, cut in strips
 Kosher salt1⁄4 Cup (4 tbs) (Curing and salt is washed away)
 Cold water1 Cup (16 tbs)
For kimchi paste
 Fish sauce1⁄4 Cup (4 tbs)
 Hot pepper flakes1⁄3 Cup (5.28 tbs)
 Sugar1 Tablespoon
 Garlic1⁄4 Cup (4 tbs), minced
 Green onion4 , sliced
 Julienne cut carrot1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size

Calories 49 Calories from Fat 5

% Daily Value*

Total Fat 0.61 g0.93%

Saturated Fat 0.11 g0.57%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 493.3 mg20.6%

Total Carbohydrates 11 g3.6%

Dietary Fiber 4 g16%

Sugars 5.3 g

Protein 2 g4.7%

Vitamin A 45.7% Vitamin C 65.8%

Calcium 5.7% Iron 8.7%

*Based on a 2000 Calorie diet


1. In a large bowl, put together salt and water and stir until the salt dissolves.
2. Add in the cabbage, mix well and set aside for about 10 minutes.
3. Meanwhile, mix all the ingredients for the kimchi paste and set aside.

4. After 10 minutes, drain the cabbage, wash and drain the cabbage for couple of time, finally drain the cabbage.
5. Wearing gloves, add the cabbage with kimchi paste and mix well.
6. In a container, put the kimchi and press it down to avoid the kimchi being exposed to air.

7. Use and serve the kimchi as desired or set it aside to ferment for few days.