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Kimchi Recipe
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Servings:
25
Author:
Prep Time
15 minutes
Salting Time
1 hour
Total Time
1 hour, 15 minutes
Course:
Side Dish
Appetizer
Salad
Cuisine:
korean
Keywords:
cabbage
diet
weight-loss
🧂 Ingredients
1 1742g
Whole head of green cabbage
4 tbsp
Coarse Sea Salt
2 Cups
Water
for salting the cabbage
2
Carrots
3
Green onions/spring onions
3 cloves
Garlic
2 tbsp
Fish Sauce or soy sauce mix
1 tbsp
Red Pepper Flakes
1 tbsp
Red Pepper Paste
1 tbsp
Honey
1 tsp
Fresh Ginger
grated
½ cup
Water
for mixing the seasoning
1 cup
Water
for preservation
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Instructions
1
Remove any tough or discoloured outer leaves from the green cabbage and lightly
rinse with cold water
2
Place the cabbage core side down and cut the cabbage in half and then in half
again. When you have 4 ¼ you can remove the core easily from the cabbage.
3
Cut the cabbage into bite-size chunks and rinse again and drain. Then dissolve
the salt in 2 cups of water, and toss and turn the cabbage well to coat it
evenly.
4
Leave it for at least 1-2 hours for the cabbage to soften, tossing and turning
the cabbage in the salt water every 30 minutes. I place mine in a covered dough
container
5
While the cabbage is salting, you can mix the red pepper flakes, red pepper
paste, grated garlic and ginger in ½ cup of cold water and then add the honey
and soy sauce. Then set aside.
6
Wash the green onions, nip off the roots and remove any unwanted layers. Then
slice them diagonally. It's better if they are not too small so that they can be
seen and tasted.
7
Peel the carrots, nip off the ends and julienne or grate them.
8
When the cabbage is soft and ready, rinse the salted cabbage once, and drain to
remove excess water.
9
If you are not using fish sauce you will need to add more salt to dissolve in 1
cup of cold water, 1 tbsp is usually enough for me, you can adjust this to your
taste. Fish sauce is already salty so you don't need any more salt if you are
using it.
10
Add the red pepper mixture to the cabbage alongside the prepared green onion,
carrots and 1 cup water. Then give it all a really good mix. Make sure all the
cabbage is smothered generously in the spiced sauce.
11
Place the mixed cabbage in an airtight container or a jar, pressing down hard to
remove any air pockets. Leave it out at room temperature for at least a day or
overnight. Then you can store it in the refrigerator.
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