ד״ר זיו אב - קימצ׳י קוראני מהיר ופשוט : הכי טעים ביקום !

Short Summary

Main recommendation: make quick, simple Korean kimchi at home using salted napa cabbage and a blended ginger-garlic-apple-fish sauce paste, fermented for 24 hours at room temperature and then refrigerated. The speaker, Dr. Ziv Av, presents it as a probiotic, very tasty, and easy homemade dish, and says it already tastes good on the day it is made.

Key Points

• The recipe is presented as a quick, simple Korean kimchi that is probiotic and highly flavorful.
• The cabbage is salted in water for about 1.5 hours to draw out moisture before the rest of the ingredients are added.
• The seasoning paste is a blend of ginger, garlic, apple or pear, Thai fish sauce, and hot chili.
• Vegetables such as carrot, daikon radish, and green onion are optional; the speaker says cabbage alone also works.
• Fermentation is done in a large jar, weighted so all the cabbage stays under the liquid, and then moved to the refrigerator after 24 hours.

Details Worth Noting

• Concrete instructions: Use about 2 kg of Chinese cabbage (napa), cut it into quarters, remove the core, and slice into coarse pieces. Dissolve about half a cup of coarse Atlantic salt (or a third of a cup of regular white salt) in 1 liter of water — the speaker's preferred option — and soak the cabbage for about 1.5 hours, stirring occasionally.
• Concrete instructions: Blend 80 g peeled ginger, 6 garlic cloves, 1 apple or pear, and 1/4 cup Thai fish sauce into a smooth paste, then add 1/4 cup hot chili (Korean chili is fine).
• Concrete instructions: Cut carrot and daikon (or another radish) into sticks and slice green onion. Rinse the salted cabbage three times in fresh water, drain, then add the vegetables.
• Concrete instructions: Add the seasoning paste and mix thoroughly with your hands, then pack tightly into a large jar so no air remains and all cabbage is below the liquid, weighting it down if needed. Cover with a lid or bag, leave at room temperature for 24 hours, then refrigerate. Smaller jars can be used instead.
• The speaker notes the kimchi already tastes very good on the day it is made, but suggests waiting until the next day for the best flavor.
• The speaker says he cannot fully convey through video how good the kimchi tastes, even on the day it's made.

Bottom Line

A fast homemade Korean kimchi needs only cabbage, a salt soak, a ginger-garlic-fruit-fish sauce paste, and a 24-hour room-temperature ferment before refrigerating.