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Cabbage Kimchi Recipe

Cabbage Kimchi is a popular Korean Starter
Author :
On :
Tuesday, 22 August, 2017
Category :
Non-Vegetarian Recipe
Course :
Starter Recipe
Cuisine :
Korean Recipe
Technique :
Raw Recipe
Difficulty :
Preparation Time :
9 hours
Servings :
Serves 6
Rated 3 based on 100 votes


  • 2 whole Chinese cabbages
  • 1 Chinese radish (daicon)
  • 7 green Onions
  • 2 oz Parsley
  • 10 Cloves of Garlic
  • 1 oz of Ginger
  • 1/2 cup of shrimp sauce or fish sauce
  • 1/2 cup of ground red pepper
  • 1 tbsp salt
  • 1 tsp of Sugar
  • 1 Red Chilli pepper
  • Roasted sesame seeds
  • 1 cup of water
  • How to Make Cabbage Kimchi:

    1. From the base of each cabbage, make deep cross cuts with a knife. Separate into 4 pieces.
    2. In about 4 litres of water, pour 3 cups of rock salt and mix well.
    3. Put cabbages in the salted water and let them steep for about 3 to 4 hours.
    4. Take them out, wash them in running water and drain water.
    5. Meanwhile, in a big container, mix ground red pepper with 1 cup of water.
    6. Add shredded radish, and mix well until radish turns reddish.
    7. Cut parsley and green onion into 2 inch pieces.
    8. Chop garlic, chilli pepper and ginger well.
    9. Add everything together with roasted sesame seeds and mix well.
    10. Add shrimp sauce or fish sauce, 1 tbsp of salt, and 1 tsp of sugar.
    11. Take the quarters of cabbage, apply mixture between every leaf. Use the outer leaves to wrap the quarters so that the mixture doesn't seep out.
    12. Fill a container with all the seasoned cabbage. Press down well and cover it with a lid.
    13. Leave it at room temperature for about 5 hours (when it is about 20 C) to 24 hours (when it is about 10 C).


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