Name: Quick Kimchi
Cook time: 20 min
Total time: 3 1/2 hr (includes pickling time)
Yield: Makes about 2 quarts
Ingredients: 1 (3-pound) head Napa cabbage; 2 tablespoons chopped garlic; 1 tablespoon chopped peeled ginger; 2 tablespoons Asian fish sauce; 2 teaspoons distilled white vinegar; 1 bunch scallions, chopped (1 cup); 3 tablespoons sesame seeds, toasted and crushed with side of heavy knife; 2 to 3 tablespoons coarse Korean hot red-pepper flakes; 1/2 (1-pound) Asian pear

Quick KimchiRoland Bello

No Korean meal is complete without kimchi, a piquant condiment of fermented vegetables (most popularly cabbage) seasoned with ginger, garlic, chile, and all manner of fresh or preserved seafood. Fermenting the ingredients over several days gives the dish its distinctive tang, but this easy version, which takes advantage of the funky depth of Asian fish sauce, offers relatively instant gratification.

Cooks notes:

Kimchi keeps, chilled in an airtight container, 1 month (flavor will get stronger).

Recipe notes

See Related Recipes and Cooking Tips

9 Ways to Make—and Cook With—Kimchi
The spicy Korean condiment goes way beyond cabbage.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

London Fog Brownies

Yes, brownies can—and should—be made with white chocolate.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Recipe notes

9 Ways to Make—and Cook With—Kimchi