Quick Kimchi

by Cindy Yanasha Angulo in , , , , , , , ,

I know I know.. it's not red like normal kimchi. But guess what? It's really yummy. And you have a version of kimchi in 20 minutes. So try it.  


 Time: 20 mins


  • 1/2 head of cabbage, chopped 
  • 1/4 cup water
  • 1 teaspoon salt  
  • 1 teaspon sugar
  • 1 teaspoon fresh chopped ginger  
  • 1 teaspoon sesame oil  
  • 1 teaspoon hot pepper sauce (I used Guyanese pepper sauce made with scotch bonnets)  
  • 2 tablespoons white vinegar  
  • 1 teaspoon minced garlic


  1. In a small pot, cook the cabbage & minced garlic in the water. It may seem like too little water for the cabbage, but remember cabbage already has a high water content so don't add more than 1/4 cup! Let it cook for ~4-5 minutes.
  2. Take the heat off & move the pot off the burner. You can also transfer the cabbage at this time to a large bowl. 
  3. Add all of the remaining ingredients to the cabbage & mix to combine.
  4. Refrigerate the kimchi & enjoy later or add to fried rice, fries, anything you want!