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Kimchi Recipe

Servings 25
Prep Time 15 minutes
Salting Time 1 hour
Total Time 1 hour 15 minutes

Equipment

  • 1 large air tight jar/container
  • 1 large bowl for salting
  • 1 Julienne peeler for stripping the carrots. (otherwise, you can grate them or strip them by hand)

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

Instructions

  • Remove any tough or discoloured outer leaves from the green cabbage and lightly rinse with cold water
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  • 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.
  • 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.
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  • 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
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  • 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.
  • 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.
  • Peel the carrots, nip off the ends and julienne or grate them.
  • When the cabbage is soft and ready, rinse the salted cabbage once, and drain to remove excess water.
  • 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.
  • 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.
  • 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.

Notes

You can start eating this amazing yangbaechu kimchi right away, however, you will find it tastes much better over a few weeks in the fridge. And because this kimchi is very lightly seasoned, it’s best consumed within 3 to 4 weeks.
If you don't have any red pepper paste, you can process 2 fresh red peppers (deseeded and chopped) with 1 tbsp of paprika, 1 tbsp red pepper flakes, 2 tbsp oil, and 2 tbsp of vinegar and blend until smooth.
Course: Appetizer, Salad, Side Dish
Cuisine: Korean
Keyword: cabbage, diet, weight-loss