Discover the joy of cooking with this exciting recipe for Mat Kimchi — a quick, punchy, and tangy Korean favorite that usually takes weeks to ferment but can be ready to enjoy in just 24 hours. Developed by best-selling cookbook authors Sarah Ahn and Nam Soon Ahn, this version of kimchi is perfect for those who crave authentic flavor without the long wait. With step-by-step guidance and essential tips, this recipe is a must-try for anyone interested in cooking, recipes, bon apetit, and exploring Korean cuisine.
Why Quick Kimchi? The Magic of Mat Kimchi
Kimchi is traditionally known for its long fermentation process, sometimes lasting weeks. But what if you could enjoy that signature vibrant crunch and umami-rich flavor in just one day? The secret lies in how you prepare the cabbage and the fermentation environment. Instead of fermenting whole cabbage leaves, this recipe uses a coarse chop that creates smaller pieces, resulting in a bright, fresh flavor profile that’s ready to enjoy the very next day.
This quick kimchi is often called “mock kimchi” because it skips the extended fermentation but still delivers the essential sweet, sour, salty, and spicy notes that define the dish. It’s a fantastic way for home cooks to dive into Korean cooking without feeling intimidated.
Preparing the Umami-Rich Broth
The foundation of great kimchi starts with a flavorful broth. The umami-rich base is made by simmering water with aromatic ingredients like half an onion, dried kelp (dashima), dried large anchovies, and dried large-eyed herring. These ingredients are commonly found at Korean markets or online and are key to building depth in the kimchi’s flavor.
Bringing this broth to a boil and then simmering it for ten minutes allows the flavors to infuse perfectly. Once done, the broth is strained and cooled, with some reserved for making a special flour paste that helps the seasoning stick to the cabbage.
Prepping the Napa Cabbage: Salt, Rinse, and Rest
Six pounds of napa cabbage is the ideal starting point. Begin by peeling off the outer loose leaves, which will later be used to cover the kimchi in the container. The cabbage is then cut halfway through and torn apart by hand for a rustic, coarse chop. Pieces are trimmed to about 1.5 inches wide, and the tough cores are discarded.
Rinsing the cabbage thoroughly under water is essential—not to remove dirt, but to ensure the salt adheres evenly. Salt is then generously sprinkled over the cabbage in batches, totaling three-quarters of a cup. This salting step draws out moisture from the cabbage, preventing dilution of the kimchi’s seasoning and adding the perfect amount of saltiness.
After salting, the cabbage rests for about an hour, with a good mix halfway through to ensure even distribution.
Making the Flour Paste: The Secret Glue
The reserved anchovy broth is combined with all-purpose flour and whisked off heat until smooth, then brought to a boil while whisking continuously. This paste thickens in about a minute and is then cooled completely. The flour paste acts like a glue, helping the seasoning adhere to each cabbage piece and promoting proper fermentation.
Building the Flavorful Seasoning Blend
The seasoning mixture is a vibrant combination of fresh and fermented ingredients that bring Mat Kimchi to life:
- Half a cup of fresh Asian pear juice — adding natural sweetness and acidity
- Five tablespoons of salted fermented shrimp (saeujeot) — a powerful umami booster
- The remaining half onion from the broth ingredients
These ingredients are blended until smooth, forming a rich paste that infuses the kimchi with its iconic flavor. Additional components added during the final seasoning step include mustard greens, green onions, plum extract syrup (mersher chunk) for multi-dimensional sweetness, fish sauce, granulated sugar, minced garlic, grated fresh ginger, chopped Fresno chilies, and gochugaru (Korean chili flakes).
Rinsing and Draining the Cabbage
After the cabbage has fully brined, rinse it well to remove excess salt, dirt, and moisture. Submerge the cabbage in water and agitate gently, then drain it in a colander. Repeating this step once more is recommended for a cleaner taste. Finally, let the cabbage drain for about 30 minutes before seasoning.
Mixing the Kimchi: Coating with Care
Now comes the fun part: mixing everything together. Combine the cabbage with the mustard greens, green onions, shrimp blend, flour paste, plum extract syrup, fish sauce, sugar, garlic, ginger, chilies, and gochugaru in a clean basin.
Wear gloves if you prefer, and gently toss and rub the seasoning into the cabbage, making sure each piece is evenly coated. Be careful not to overmix, as excessive mixing causes the cabbage to release too much liquid, diluting the seasoning and affecting fermentation.
Storing Kimchi for Optimal Fermentation
Reserve the outer cabbage leaves and use them to cover the seasoned kimchi inside a kimchi container or any airtight container you have. The outer leaves help seal the kimchi and maintain optimal fermentation conditions, while also giving a beautiful presentation.
Place the container in a cool spot between 50 to 70 degrees Fahrenheit for about 24 hours. If your kitchen is warmer, check the kimchi after 3 hours to monitor the fermentation progress. After a day, the kimchi should be plump, fresh, and ready to enjoy.
A Taste of Success: Enjoying Your Quick Kimchi
This Mat Kimchi is refreshing and punchy with a perfect balance of sweet, sour, salty, and spicy flavors. Unlike traditional kimchi, which can take weeks, this quick version satisfies cravings for bold flavor in just 24 hours. It’s a fantastic starting point for anyone who finds homemade kimchi intimidating or simply wants to enjoy the vibrant flavors of Korean cooking sooner.
With this recipe under your belt, you’re ready to explore more Korean dishes and deepen your cooking skills. Whether you’re a beginner or a seasoned cook, this recipe brings the essence of Korean fermentation right to your kitchen in an accessible and delightful way.
Happy cooking, and bon appétit!
This article was created from the video How to Make Mat Kimchi in Just 24 Hours | ATK Classes | America's Test Kitchen with the help of AI.
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