Quick Kimchi

Name: Quick Kimchi
Yield: Yields about 4 cups (600 g)
Cuisine: American
Ingredients: ¼ teaspoon mushroom umami powder (optional); 2 teaspoons sugar; 1 teaspoon seaweed powder, such as kelp or dulse; 1 teaspoon seaweed powder, such as kelp or dulse; 1 teaspoon seaweed powder, such as kelp or dulse; 1 tablespoon miso (plain white miso or a specialty miso such as Shared Cultures black garlic or morel miso); 1 tablespoon miso (plain white miso or a specialty miso such as Shared Cultures black garlic or morel miso); 1 tablespoon miso (plain white miso or a specialty miso such as Shared Cultures black garlic or morel miso); ¼ cup gochujang (such as Mother-in-Law’s); ¼ cup gochujang (such as Mother-in-Law’s); 1 teaspoon finely grated fresh ginger; 1 clove garlic, grated finely; 2 tablespoons onion, coarsely grated; ¼ cup (25 g) finely grated daikon radish; ¼ cup (25 g) finely grated carrot; 4 scallions, cut into 1-inch (2.5-cm) segments; 1 small to medium napa cabbage (about 1 pound/450 g); 1 tablespoon salt

Preparation info

Yields about
4 cups

Difficulty
Easy

Appears in

Seasons of Greens

By Katie Reicher

Published 2025

About

This easy kimchi can be made and eaten on the same day; no fermentation required. Unconventional ingredients like gochujang and miso help immediately deepen the flavor of this kimchi without having to wait for it to ferment. Substituting fermented gochujang for the traditional gochugaru chile flakes is also helpful in building deep umami flavors in this vegan kimchi.

Ingredients

Americas
United States
San Francisco
Preserve
Vegan
Gluten-free

Ingredients

Method