Korean Fresh Kimchi

Make this quick and easy Korean Fresh Kimchi recipe that’s meant to be eaten right away, without fermentation! It’s less pungent compared to regular kimchi and makes a refreshing side to serve with any Asian meal.

Ingredients:

• 2½ lb napa cabbage
• 2 cups water
• ⅓ cup coarse sea salt

For the Kimchi Paste

• 5 cloves garlic (1.2 oz, 35 g for 8 servings)
• 3 green onions/scallions
• 4 Tbsp gochugaru (Korean pepper flakes) (coarse powder)
• 2 Tbsp fish sauce
• 2 Tbsp apricot jam (I use 2 heaping tablespoons for 8 servings; you can also use maesilaek (Korean plum extract))
• 1 Tbsp toasted white sesame seeds