How long does Quick Kimchi (No-Soak Method) take to ferment?

Quick Kimchi (No-Soak Method) takes approximately 3 days to ferment at 68-75°F (20-24°C). The exact time may vary depending on temperature and desired flavor intensity.

Is Quick Kimchi (No-Soak Method) gluten-free?

Yes, Quick Kimchi (No-Soak Method) is gluten-free and safe for those with gluten sensitivities or celiac disease.

How difficult is it to make Quick Kimchi (No-Soak Method)?

Quick Kimchi (No-Soak Method) is rated as easy. This recipe is beginner-friendly and requires minimal experience. Active prep time is about 45m.

What equipment do I need to make Quick Kimchi (No-Soak Method)?

To make Quick Kimchi (No-Soak Method), you'll need: TOPZEA Fermentation Glass Weights (9-Pack) for Wide Mouth Mason Jars, Brewing America Acacia Wood Vegetable Fermentation Tamper (12-inch), E-Jen Premium Kimchi, Sauerkraut Container Probiotic Fermentation with Inner Vacuum Lid (Earthenware Brown, 2.9 gal/11L), Masontops Pickle Pipes – Airlock Fermentation Lids (Small Mouth, 4-Pack), Masontops Pickle Pebbles – Glass Weights for Wide Mouth Mason Jar Fermentation (4-Pack), Seeutek Fermentation Crock Jar 5L – Stoneware Pot with Weights, Lid & Pickle Tamper, Wide Mouth Mason Jars 32 oz (4-Pack) by Miuyhji. Most of these are standard fermentation supplies that can be reused for many recipes.

How many servings does Quick Kimchi (No-Soak Method) make?

This recipe yields approximately 8 servings. You can easily scale the recipe up or down by adjusting the ingredient quantities proportionally.

How should I store Quick Kimchi (No-Soak Method)?

Once fermented to your liking, store Quick Kimchi (No-Soak Method) in the refrigerator to slow down fermentation. Properly stored, it will keep for several weeks to months. Always use clean utensils when serving to prevent contamination.

Quick Kimchi Recipe (No-Soak Method)

Name: Quick Kimchi (No-Soak Method)
Prep time: 45 min
Total time: 45 min
Yield: 8 servings
Cuisine: International
Ingredients: 1 medium head (about 2 pounds / 900g) Napa cabbage; 3 tablespoons Coarse sea salt or kosher salt; 1 cup (about 4 oz / 115g) Daikon radish, julienned; 1/2 cup (about 2 oz / 60g) Carrots, julienned; 4-5 stalks Green onions, cut into 1-inch pieces; 2-4 tablespoons Korean red pepper flakes (gochugaru); 1 tablespoon Fresh ginger, minced; 4-6 cloves Garlic cloves, minced; 2 tablespoons Fish sauce or soy sauce; 1 teaspoon Granulated sugar or honey; 1/4 cup (60ml) Water

Preparing Your Workspace

Before you begin, gather all your equipment and ingredients. Ensure your hands, cutting board, knife, and fermentation vessel are clean but don't need to be sterile—we want to preserve the beneficial bacteria naturally present on the vegetables. This is what makes fermentation magical!

Preparing the Cabbage

Cut the cabbage: Remove any wilted outer leaves. Cut the cabbage lengthwise into quarters, then remove the core. Chop each quarter crosswise into 1-2 inch pieces. You want bite-sized pieces that will be easy to pack and eat.

Salt the cabbage quickly: Place the chopped cabbage in a large mixing bowl. Sprinkle the 3 tablespoons of salt over the cabbage and massage vigorously for 3-5 minutes. This is the key to the no-soak method! The salt will draw out moisture immediately. You'll notice the cabbage becoming softer and releasing liquid. This is exactly what you want to see.

Let it rest briefly: Allow the salted cabbage to sit for 15-20 minutes while you prepare the other ingredients. It will continue to release liquid and wilt down significantly.

Making the Kimchi Paste

Create the flavor base: In a small bowl, combine the gochugaru (Korean red pepper flakes), minced garlic, minced ginger, fish sauce (or soy sauce), sugar, and water. Mix into a thick, vibrant red paste. The consistency should be like a loose sauce that will coat the vegetables easily.

Taste and adjust: This is your chance to customize! Want more heat? Add more gochugaru. Need more umami? Add a splash more fish sauce. Trust your palate—fermentation is forgiving.

Combining Everything

Check your cabbage: After 15-20 minutes, the cabbage should have released about 1/2 cup of liquid and reduced in volume by about half. Gently squeeze out excess liquid but reserve it—you'll use it for packing.

Add the vegetables: Add the julienned daikon, carrots, and green onions to the cabbage. Toss gently to distribute.

Apply the paste: Pour the kimchi paste over the vegetables. Using clean hands (or food-safe gloves to avoid staining), massage the paste thoroughly into every piece. Take your time with this step—it's meditative and ensures even flavor distribution. The vegetables should be evenly coated in the vibrant red paste.

Packing for Fermentation

Pack tightly: Transfer the kimchi to a clean wide-mouth quart jar or fermentation crock. Press down firmly with clean hands or a fermentation tamper to remove air pockets and bring the liquid to the surface. The vegetables should be submerged under their own brine.

Add reserved liquid if needed: If the liquid doesn't cover the vegetables, add some of the reserved cabbage liquid. Leave about 1-2 inches of headspace at the top—the kimchi will bubble and expand during fermentation.

Weight it down: Place a fermentation weight or a small jar filled with water on top to keep the vegetables submerged. This prevents mold and ensures even fermentation.

Cover appropriately: If using an airlock lid, attach it now. If using a regular jar, loosely place the lid on top (don't seal tightly—gases need to escape). Place the jar on a plate or in a bowl to catch any overflow.

Fermentation Process

Find the right spot: Place your kimchi in a location away from direct sunlight where the temperature stays between 68-75°F (20-24°C). A kitchen counter away from the stove works perfectly.

Monitor daily: Check your kimchi once a day. Press down on the vegetables to keep them submerged and release any built-up gases. You'll see bubbles forming—this is the lactobacillus bacteria working their magic! The brine may become cloudy and bubbly. This is all normal and wonderful.

Taste as you go: After 2-3 days, start tasting your kimchi. It will be lightly fermented and still quite crunchy. The flavor will develop from fresh and spicy to tangy and complex over time. When it reaches your preferred level of tanginess (usually 3-7 days), move it to the refrigerator.

Storage and Enjoyment

Refrigerate to slow fermentation: Once you're happy with the flavor, seal the jar with a regular lid and refrigerate. The cold temperature dramatically slows fermentation, though it will continue to develop flavor slowly. Your kimchi will keep for several months in the refrigerator, becoming more sour over time.

Serve and savor: Enjoy your kimchi as a side dish, in fried rice, with eggs, in stews, or straight from the jar! Each bite delivers billions of beneficial probiotics to support your gut health.

Troubleshooting Tips

White film on top? This is kahm yeast—harmless but undesirable. Simply skim it off and ensure vegetables stay submerged.

Not enough liquid? Make a quick brine with 1 cup water and 1 teaspoon salt, then pour over to cover vegetables.

Too salty? Rinse briefly before eating, though some saltiness is normal and preservative.

Fizzy and bubbly? Perfect! That's active fermentation. The carbonation is a sign of healthy bacterial activity.