Easy Way Kimchi

Real-deal kimchi can take days of fermenting, but this is the express lane, a fresh, crunchy version Koreans call geotjeori that’s ready to eat in a couple of hours. It delivers that craveable garlicky, spicy, funky punch without the wait.

The one step you can’t rush is salting the napa cabbage. Two hours in salt draws out the water and seasons the leaves, and rinsing then firmly squeezing out the moisture afterward is what keeps the finished kimchi crisp instead of watery and limp.

The flavor base is a smooth puree of garlic, ginger, fish sauce, and vinegar, brightened with Korean red pepper flakes for heat and color. The clever touch is grated Asian pear, which lends a natural sweetness that balances the chili and fish sauce. Toss it all with scallions and toasted sesame, marinate an hour, and you have a side that wakes up rice bowls, tacos, eggs, and grilled meats.

Kitchen Tips

• Squeeze the salted cabbage really dry before dressing it; excess water dilutes the flavor and softens the crunch.
• Use coarse Korean gochugaru if you can find it; it gives the right color and a fruity heat regular chili flakes can’t match.
• Wear gloves when tossing, since the pepper paste stains and stings.

Variations

• Add grated daikon radish or julienned carrot for extra crunch and color.
• Leave it at room temperature for a day before refrigerating to develop a deeper, tangy fermented flavor.
• Skip the fish sauce and use soy sauce or miso to make it vegan.