Instant Veg Kimchi | Instant Korean Kimchi

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Soak dried red chillies for 1& half hour in 3cups of water to soften them. Then add them in a pan along with its water and some ginger and garlic. Bring it to a boil and then simmer for 5 mins or till the water has almost evaporated. Remove it from heat and cool it completely. Add these chillies, ginger and garlic in a mixer grinder along with vinegar, tomato ketchup and sugar. Grind it into a paste, you can keep the chilli paste a bit coarse. Once ready, keep aside.
Note - vinegar is important as it helps preserve the kimchi and give it taste.

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Cut the napa cabbage & regular cabbage into chunks or squared1”x1”. Make sure the cabbage is nicely cleaned before cutting.
Peel the radish and carrots and slice them thinly into roundels. Divide the bulb of the spring onions into 2 lengthwise. Cut the green part of the spring onions into 2 inch long finger size. Add salt to the cut veggies and mix them well. Excess salt is used to make the veggies soft and leave its water. Keep aside the vegetables for at least an hour, if possible keep them for another hour.
Post an hour squeeze the veggies to remove the water. Then add chilled water into the veggies to remove any excess salt. Squeeze out the water again and add the veggies into a separate bowl.
Once again add some chilled water to further remove any excess salt and squeeze the veggies in your hands once again to remove excess water. You can do this step under running water as well.

Place the veggies in a large platter or bowl for the time being.

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To keep the kimchi marinade thick & tasty we will make a slurry of rice flour & water. You can use any rice flour or make it at home by grinding the dried rice into powder.
Place the pan and add water and mix in rice flour. Bring it to a boil and cook the water thickens like a sauce. Turn off the heat and cool the slurry completely.

Pour the chilli sauce over the washed & squeezed veggies, add soya sauce, the slurry we prepared and sesame seeds.
Mix it thoroughly and our instant veg kimchi is ready. You can serve it immediately though its taste will improve after a day or two.Place the kimchi in a jar and store in the fridge to use it over a month.