- 28 oz Red cabbage750 g, finely sliced, about 1 medium cabbage
- 2 tbsp + 1 tsp Fine table salt50 g
- 2 oz Ginger50 g, finely grated
- 4 cloves Garliccrushed
- 8 tbsp Waterfiltered, bottled spring water or kefir water
- 4 tbsp GochugaruKorean red pepper powder
- 2 tbsp Fish sauceomit for vegan kimchi
- 4 tbsp Sesame seedstoasted
- 1 tbsp Soft brown sugar
- 1 tsp Sea salt
Red Cabbage Kimchi
Love kimchi? Make this Red Cabbage Kimchi recipe and enjoy a popular Korean delicacy with a twist that is nothing short of absolutely delicious. The recipe starts with red cabbage instead of the commonly used napa cabbage and features flavoring from gochugaru, ginger, garlic, fish sauce, and sesame seeds. It’s a spicy, salty, savory combo, and I love the twist. If you’d like to make this recipe vegan, simply omit the fish sauce.
To make kimchi, start with the cabbage. Remove any wilted outer layers of the cabbage and discard them. Using a chef’s knife, cut the cabbage in half through the stem, then cut into quarters. Cut diagonally along the core to remove it from each wedge. Thinly slice each wedge in the short direction. Add the sliced cabbage to a large bowl. Sprinkle the cabbage with salt and massage it firmly into the cabbage with your hands. Cover the bowl with a clean tea towel and leave for 2 hours. After 2 hours, rinse and drain the cabbage well. Combine the aromatics until they form a paste. Add the cabbage to the red pepper paste and toss, mixing well. Pack the cabbage into jars and leave to ferment for 3 days at room temperature before transferring them to the refrigerator. Enjoy as a side dish or a condiment to spice up your favorite dishes.
To make the Red Cabbage Kimchi, you will need the following ingredients:
Steps to make Red Cabbage Kimchi
1 | Combine cabbage and salt | 1 |
2 | Massage salt into cabbage | 2h |
3 | Rinse and drain | 5 |
4 | Make paste | 1 |
5 | Coat cabbage in paste | 2 |
6 | Place cabbage in jars | 3d |
7 | Check | |
8 | Serve and store | |
Recipe Reviews
This is a probiotic super food! Thanks for sharing the recipe!
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