Cabbage Kimchi

Recipe by
Total Time:
10 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Korean Recipe
Technique: Raw Recipe
Difficulty: Medium

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  • 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

  • From the base of each cabbage, make deep cross cuts with a knife. Separate into 4 pieces.
  • In about 4 litres of water, pour 3 cups of rock salt and mix well.
  • Put cabbages in the salted water and let them steep for about 3 to 4 hours.
  • Take them out, wash them in running water and drain water.
  • Meanwhile, in a big container, mix ground red pepper with 1 cup of water.
  • Add shredded radish, and mix well until radish turns reddish.
  • Cut parsley and green onion into 2 inch pieces.
  • Chop garlic, chilli pepper and ginger well.
  • Add everything together with roasted sesame seeds and mix well.
  • Add shrimp sauce or fish sauce, 1 tbsp of salt, and 1 tsp of sugar.
  • 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.
  • Fill a container with all the seasoned cabbage. Press down well and cover it with a lid.
  • Leave it at room temperature for about 5 hours (when it is about 20 C) to 24 hours (when it is about 10 C).