logo
Food Advertising by
Cabbage Kimchi

Cabbage Kimchi

My family has been enjoying homemade kimchi for many years since my mother learned to make it on her multiple trips to Korea back in her K-craze days. It took me a few years, but I finally got the recipe from her to make some of my own and I will no longer have to buy kimchi from the grocery store!

Kimchi1.JPG

As delicious as the kimchi that results from this particular recipe is, I would like to make a statement that this is not the most authentic recipe for Korean cabbage kimchi; it is a version of it that suits the tastes of my family and, to be honest, I really prefer this homemade one to the ones that I buy from the store. 

The ingredients required for this cabbage kimchi recipe is fairly straightforward, and because Korean products are so easily available nowadays, I would advise that you use Korean ingredients as much as you can. 

The photo below is of my batch of kimchi immediately after it is combined and before I placed it into the fridge to mature. The cabbage bits are still crunchy and slightly raw, but it will all become softer and tastier after 5-7 days.

kimchi-day1.jpg
Kimchi2.JPG

Cabbage Kimchi

Prep Time: 20-25 minutes

Time before edible: 5-7 days

Serving: Small-Mid

Ingredients:

1 head medium Cabbage

2 cups Radish, grated

7-8 cloves Garlic, left whole and grated

2 stalks Green Onion, cut into inch-long strips

1-1/2 cups Korean chilli flakes (Gochugaru)

1/4 cup Fish Sauce

1/4 cup Sesame Seeds, lightly toasted

1 cup Fine Sea Salt

Instructions:

1) The night before you plan to prepare your cabbage kimchi, dehydrate the

cabbage by firstly giving it a good rinse and then rubbing the fine sea salt

on the outside and in between each leaf. Place the cabbage into a large

container and fill with enough water to cover the cabbage halfway.

2) Have all the ingredients prepped: grate the radish and garlic cloves, and

lightly toast the sesame seeds.

3) Rinse the cabbage and chop up into bite-sized pieces.

4) In a large bowl or container, mix together the grated radish and garlic,

chilli flakes, fish sauce, green onion strips and sesame seeds.

5) Toss the cut-up cabbage in the chilli-radish mixture and combine

thoroughly.

6) Transfer the cabbage into a container with a lid and place into the fridge.

7) You can either have the kimchi the next day or wait until it has matured

more - at least 5 days!

You can enjoy the kimchi as a side dish with steamed rice or Kimchi

Ramyun (instant noodles!), or use it to whip up some delish Kimchi Fried

Rice. ❤️



Claypot Chicken Rice

Claypot Chicken Rice

Pork and Chives Gyoza

Pork and Chives Gyoza