How to make Cabbage Kimchi and the recipes of Cabbage Kimchi

by

Cabbage Kimchi

Kimchi, a beloved Korean staple, offers a delightful blend of sour, sweet, and spicy flavors with nutty undertones. This recipe, shared by Yangja Cho Im, showcases her slightly non-traditional approach to making this iconic dish, which remains authentic in taste. Enjoy it chilled as a side dish or as part of Bibimbap.

Time: 30 minutes plus fermenting
Makes: ½ gallon (12 to 16 servings as part of a multicourse family-style meal)

Ingredients:

  • 1 large head (about 3 pounds) firm Chinese cabbage
  • 3 Kirby cucumbers or 2 Korean cucumbers, trimmed and quartered lengthwise (or cut into bite-sized pieces)
  • 1 small daikon radish, peeled and cut into bite-sized pieces (half moons)
  • 2 tablespoons coarse sea salt or kosher salt
  • 2 Korean green chilies, cut diagonally into ¼-inch-thick rings
  • 1-inch piece fresh ginger, grated (1 tablespoon)
  • 1 clove garlic, minced
  • 1 green onion, white and green parts, cut into ½-inch lengths
  • 2 tablespoons Korean red pepper powder
  • 1 tablespoon sugar

Instructions:

  1. Rinse the cabbage and halve it lengthwise. Remove the core with a V-notch and discard. Cut the leaves into 1- by 1½-inch pieces.
  2. In a large nonreactive bowl, combine cabbage, cucumbers, and radish. Sprinkle evenly with salt. Let sit for 3 hours, tossing every 30 minutes to ensure even salting.
  3. Add green chilies, ginger, garlic, green onion, red pepper powder, and sugar to the salted vegetables. Mix thoroughly with your hands (wear gloves to avoid chili burn).
  4. Transfer the vegetables to a ½-gallon jar or smaller jars, pressing down firmly to remove air bubbles and ensuring vegetables are covered with liquid. Leave 2 inches of space at the top.
  5. Wrap the jar mouth with plastic wrap before screwing on the lid to prevent odors. Let ferment at room temperature overnight, then refrigerate for up to 1 week.

Variation (Traditional Version):

  • Add 1 large red bell pepper (coarsely chopped)
  • Add 1 small yellow onion (coarsely chopped)
  • Include 1 teaspoon Korean salted shrimp (saeujeot) or fish sauce
  • Add 2 tablespoons water
  • Blend chilies, ginger, garlic, green onion, red pepper powder, sugar, bell pepper, onion, salted shrimp (or fish sauce), and water in a blender. Pour over salted vegetables and proceed with fermentation steps.

Pat’s Notes:

  • Korean salted shrimp is available in Korean markets and adds traditional depth to kimchi.
  • Use nonreactive materials (glass, stainless steel, or ceramic) for cooking utensils and storage to avoid color absorption.
  • Adjust chili and garlic amounts according to personal preference for spiciness.

Leave a Comment