Chinese Cabbage Kimchi

Recipe by
Total Time:
7 hours
Serves:6
Rated : 5 Stars
5
Nutrition facts:

240 calories, 9 grams fat

Course: Salad Recipe
Cuisine: Korean Recipe
Technique: Raw Recipe
Difficulty: Medium

Take a look at more Salad Recipes. You may also want to try Healthy Mango Salsa, Best Rajma and Mixed Veggies Salad, Easy Pineapple Chocolate Sauce Salad

Rate This Recipe
5

Ingredients

  • 2 - Chinese cabbages
  • 1 - Chinese radish (daikon)
  • 7 - Green Onions
  • 50g - Parsley
  • 10 - Flakes of Garlic
  • 25g - Ginger
  • 1/2 cup - shrimp sauce or fish sauce
  • 1/2 cup - Ground red pepper
  • 3 cups - Crystallized salt (sea salt or rock salt)
  • 1 tbsp- Salt
  • 1 tsp - Sugar
  • 1 - Red Chilli pepper
  • Roasted sesame seeds- 1tbsp
  • 1 cup - Water

How to Make Chinese Cabbage Kimchi

  • Cut the cabbage into 4 portions.
  • In about 4 litres of water, pour 3 cups of crystallized salt and mix well.
  • Soak the cabbage in this water for about 3 to 4 hours.
  • Remove the cabbage and wash it well. Drain the excess water.
  • In a large bowl, mix ground red pepper with 1 cup of water.
  • Add the shredded radish, and mix until the radish become reddish.
  • Cut parsley and green onions into 2 inch long pieces.
  • Chop garlic, chilli pepper, and ginger.
  • Add parsley, green onion, garlic, ginger, chilli pepper, and roasted sesame seeds into the mixture and blend well.
  • Add shrimp or fish sauce, 1 tbsp of salt, and 1 tsp of sugar.
  • Add this mixture between every cabbage leaf.
  • Wrap another leaf to cover the inner mixture.
  • Fill another bowl with the seasoned cabbage and cover it with a lid.
  • Keep at room temperature for about 5 hours.
  • Kimchi can be stored for up to 5 months in a refrigerator.