What is emergency Kimchi? It's the easiest and fastest way of making Kimchi and you can use cabbage instead of napa cabbage. Today I'm going to use napa cabbage. Look at the ingredients and you would know what I mean.
You can sprinkle some sesame seed and eat it right away like salad. Or keep it at room temperature and let it ferment in few days (normally takes 2 days for humid countries like Singapore and Malaysia).
1.7kg napa cabbage (can use 1~1.7kg)
few stalks of spring onions
1/4 cup minced garlic
1/4 cup carrot (cut strip)
1 tbsp sugar
1/4 cup fish sauce
1/3 cup hot pepper powder (add more if u like spicy)
Add 1 1/2 cup of water and 1/4 cup mineral salt. Put in cabbage and mix well with your hands. Set aside for 1 1/2 hours. Every 30 minutes turn the cabbage evenly.
Make kimchi paste by mixing Ingredients B in a bowl.
Rinse the cabbage with cold water 2-3 times to clean it thoroughly. Drain and set aside.(10 minutes soaking for common cabbage)
Mix the kimchi paste and cabbage alternately to mix evenly.
Put the kimchi into a air-tight container. You may keep it into a jar or plastic bag too.
Press the kimchi down to prevent your kimchi from being exposed to too much air.