Quick Kimchi

Instructions

• 1

  Assemble the processor with the grey spindle and orange adjustable slicer set on 5 in the bowl and slice the cabbage. Transfer to a large mixing bowl.

• 2

  Add the salt and 1 tablespoon of the sugar to the cabbage. Toss well to combine, ensuring the leaves are evenly coated. Set aside for 15 to 20 minutes, or until the cabbage begins to soften and release moisture. Meanwhile, continue to the next step.

• 3

  Carefully assemble the processor with the grey spindle and green S-blade. Add the remaining 1 tablespoon sugar, garlic, ginger, chili powder, fish sauce and soy sauce. Process until finely chopped, scraping down the side as needed.

• 4

  Remove the S-blade and assemble the processor with the orange adjustable slicer set to 2. Slice the green onions directly into the kimchi paste.

• 5

  Replace the slicing disc with the yellow reversible shredder with the coarse side up and shred the carrots into the kimchi paste.

• 6

  Transfer the paste and vegetables to the bowl of cabbage. Mix thoroughly, ensuring all the cabbage is evenly coated.

• 7

  Transfer the kimchi to a 1½-qt preserving jar, pressing down the vegetables until they are submerged in the liquid. Pressing the vegetables below the liquid helps prevent spoilage and ensures even fermentation. Seal the jar and leave in a warm place for 1 to 2 days, or until it develops a lightly sour aroma and taste. Once it has begun to ferment, transfer to the refrigerator.

  Tip: Clean the rim of the jar before sealing.
• 8

  Kimchi can be eaten immediately but will develop a deeper flavor after 1 week in the refrigerator. For the best flavor and texture, enjoy within 1 week. Serve as a side dish, garnished with green onion if desired, alongside rice bowls, grilled meats, soups, or salads