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:
Add the finely sliced red cabbage to a large mixing bowl and scatter over 2 tablespoons and 1 teaspoon fine table salt.
Using your hands, massage the salt firmly into the cabbage. Cover loosely with a clean tea towel and leave for 2 hours to draw out the moisture from the cabbage.
After 2 hours, tip the cabbage into a sieve and rinse well under cold running water. Drain well.
To a clean bowl, add 2 ounces finely grated ginger, 4 crushed cloves garlic, 8 tablespoons water or kefir water, 4 tablespoons gochugaru, 2 tablespoons fish sauce, 2 tablespoons sesame seeds, 1 tablespoon soft brown sugar, and 1 teaspoon sea salt and stir until well combined.
Add in the rinsed and drained cabbage and toss to coat.
Spoon the cabbage into jars, packing it down well so the top is submerged in liquid. Press a piece of plastic wrap tightly down onto the surface to keep out as much air as possible, then screw the lid on. Let the cabbage ferment at room temperature for 3 to 7 days.
Check the kimchi every day, pressing the cabbage back under the surface liquid and replacing the plastic wrap layer with fresh. Taste after 3 days. The cabbage should be pleasantly sour. Leave the cabbage for longer if necessary.
Once ready, store the red cabbage kimchi in the fridge for up to a few months.
If kimchi is your condiment of choice, give this Red Cabbage Kimchi recipe a try! It’s pungent, spicy, salty, and savory. Made it? Let us know! Tag @cookmerecipes on Instagram and hashtag it #cookmerecipes
This is a probiotic super food! Thanks for sharing the recipe!
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