Simple & Spicy Korean Kimchi with Chinese Cabbage

Spicy, spicy, bright! Simple, but amazingly delicious! Chinese cabbage kimchi will decorate any holiday table, family dinner or outdoor gathering if offered with kebabs. This appetizer is perfect for meat, potatoes and more. The most delicious kimchi!
cook time: 39h
Hazel Farrow
Simple & Spicy Korean Kimchi with Chinese Cabbage

Nutrition Facts (per serving)

31
Calories
9g
Carbs
1g
Protein

Ingredients (12 portions)

Basic:

Onion 1 pc
Garlic (2 heads) to taste
Sugar 3 tbsp
Ground hot pepper (Korean pepper Kochukaru, you can use chili) 150 g
Ginger 20 g
Green onions 80 g
Carrot 200 g
Soy sauce (fish sauce) 100 ml
Chinese cabbage 2 kg
Rice flour 2 tbsp
Daikon 200 g

Recipe instructions

Step 1

Step 1
How to make kimchi from Chinese cabbage? Prepare all the products indicated in the recipe. I used Korean Kochukaru pepper, it is not as hot as chili. You can use chili. Adjust the amount of any type of pepper to your taste.

Step 2

Step 2
Remove any damaged outer leaves from the Chinese cabbage. Cut each head of cabbage in half.

Step 3

Step 3
In the stump area, make a longitudinal cut as in the photo. This is necessary so that the cabbage is salted evenly in all places.

Step 4

Step 4
Rinse the halves under running cold water. Wash literally every leaf.

Step 5

Step 5
Thoroughly washed, wet pekinka will be easier to salt.

Step 6

Step 6
Place cabbage on a flat surface or large tray and allow excess water to drain. Next you need to pickle the cabbage. Rub each leaf with salt on both sides.

Step 7

Step 7
Salt the base and head of cabbage especially well.

Step 8

Step 8
Place the cabbage in a deep, convenient container and leave to pickle at room temperature for two hours.

Step 9

Step 9
After an hour of salting, turn each half over to the other side.

Step 10

Step 10
At this time, prepare the dressing. Pour 450 ml into a saucepan or small saucepan. water. Place on the stove and add 2 tbsp rice flour. Mix thoroughly until smooth.

Step 11

Step 11
At the moment of boiling, add sugar. Reduce heat to moderate and continue stirring until liquid thickens (about 1 minute). Remove the saucepan from the stove and cool the mixture.

Step 12

Step 12
Prepare the vegetables. Peel and rinse daikon, onion, carrot, ginger and garlic.

Step 13

Step 13
Pass the garlic through a press, grate the ginger and onion on a fine grater. You can puree onions, ginger and garlic in a blender until smooth, do it the way you like.

Step 14

Step 14
Add garlic, ginger and onion to the cooled mixture. Pour in fish sauce.

Step 15

Step 15
Add ground red hot pepper. If you have pepper flakes, then use it, so the finished kimchi will look more appetizing. Mix everything very well until smooth.

Step 16

Step 16
Grate the carrots and daikon using a vegetable slicer for Korean salads. Alternatively, vegetables can be cut into thin strips by hand. Cut the green onions into large pieces 1-2 cm long.

Step 17

Step 17
Add daikon, carrots and onions to the pepper mixture.

Step 18

Step 18
Mix well.

Step 19

Step 19
Rinse the salted cabbage under running water. Rinse well, literally every leaf, so that no salt remains. Tear each cabbage half in half where you previously made a cut. Salted cabbage will tear easily.

Step 20

Step 20
Coat each cabbage leaf with the resulting pepper-vegetable dressing on both sides. I recommend using rubber gloves for this. Place the cabbage tightly together in a food container. Press down on top with a plate or board of suitable size to allow excess air to escape. Place a small weight. Cover the container with a lid and leave at room temperature for 36-48 hours. During this time, the cabbage will marinate.

Step 21

Step 21
When you open the lid, you will feel a slightly sour aroma, this indicates that the delicious kimchi is ready! Serve sprinkled with sesame seeds or store in a covered container in the refrigerator. This cabbage can be stored for quite a long time.

Step 22

Step 22
When serving, kimchi can be cut into portions.

Additional rubrics

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