Hot Kimchi Pickle Quick

Transform your snack game with "Hot Kimchi Pickle Quick," a speedy twist on the beloved Korean classic that delivers bold, tangy, and spicy flavors in record time! This vibrant recipe combines crisp Napa cabbage, crunchy carrots, and peppery radish, all tossed in a fiery gochugaru-based kimchi paste infused with garlic, ginger, and a touch of fish sauce for depth. With just 30 minutes of prep and a few hours in the fridge, you'll have a mouthwatering, probiotic-rich side dish or topping perfect for rice bowls, sandwiches, or tacos. Packed with umami and ready to enjoy overnight, this hassle-free quick pickle is your go-to for authentic Korean flavors without the wait.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 6

Ingredients

• 1 head (medium-sized) Napa cabbage
• 1 large Carrot
• 0.5 medium-sized Radish (Daikon recommended)
• 3 tablespoons Kosher salt
• 5 cloves Garlic
• 2 tablespoons (grated) Ginger
• 3 tablespoons Gochugaru (Korean red pepper flakes)
• 2 tablespoons Fish sauce
• 3 tablespoons Distilled white vinegar
• 1 tablespoon Sugar
• 3 whole (sliced into 2-inch pieces) Scallions
• 1 teaspoon Sesame seeds

Directions

Step 1

Cut the Napa cabbage into bite-sized pieces and place them in a large mixing bowl.

Step 2

Slice the carrot and radish into thin matchsticks and add them to the bowl with the cabbage.

Step 3

Sprinkle kosher salt over the vegetables and toss them to coat evenly. Let the mixture sit for 15 minutes to draw out excess water. Occasionally toss to ensure the salt is distributed.

Step 4

Meanwhile, prepare the kimchi paste. In a small bowl, combine grated garlic, grated ginger, gochugaru, fish sauce, vinegar, and sugar. Mix until it forms a paste.

Step 5

After 15 minutes, rinse the salted vegetables thoroughly under cold water to remove excess salt. Drain well and pat dry using a clean kitchen towel or paper towels.

Step 6

Add the kimchi paste to the drained vegetables and mix thoroughly using your hands (wear gloves to avoid irritation). Ensure all the vegetables are evenly coated with the paste.

Step 7

Fold in the scallions and sprinkle sesame seeds over the mixture. Toss gently to combine.

Step 8

Transfer the mixture to a clean, airtight jar or container, pressing down firmly to pack it tightly. Leave approximately 1 inch of headspace at the top of the jar.

Step 9

Refrigerate for at least 4 hours before serving to allow the flavors to meld. For more robust flavor, let it sit overnight. This quick pickle is ready to eat the next day and will stay fresh in the fridge for up to 1 week!

Nutrition Facts

Serving size	1377.7 grams (1377.7g)

Amount per serving	% Daily Value*
Calories	476

Total Fat 6.10g	8%
Saturated Fat 0.90g	5%
Polyunsaturated Fat 0.70g
Cholesterol 0mg	0%
Sodium 8041mg	350%
Total Carbohydrate 82.40g	30%
Dietary Fiber 26.00g	93%
Total Sugars 44.30g
Protein 18.20g	36%

Vitamin D 0IU	0%
Calcium 749mg	58%
Iron 7mg	38%
Potassium 3498mg	74%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 12.0%

Protein: 15.9%

Carbs: 72.1%