Red Cabbage Kimchi

with sesame seeds
With sesame seeds
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28 oz Red cabbage 750 g, finely sliced, about 1 medium cabbage
2 tbsp + 1 tsp Fine table salt 50 g
2 oz Ginger 50 g, finely grated
4 cloves Garlic crushed
8 tbsp Water filtered, bottled spring water or kefir water
4 tbsp Gochugaru Korean red pepper powder
2 tbsp Fish sauce omit for vegan kimchi
4 tbsp Sesame seeds toasted
1 tbsp Soft brown sugar
1 tsp Sea salt

Nutritional information

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    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:

    Ingridiens for Red Cabbage Kimchi

    Steps to make Red Cabbage Kimchi


    Combine cabbage and salt


    Add the finely sliced red cabbage to a large mixing bowl and scatter over 2 tablespoons and 1 teaspoon fine table salt.


    Massage salt into cabbage


    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.


    Rinse and drain


    After 2 hours, tip the cabbage into a sieve and rinse well under cold running water. Drain well.


    Make paste


    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.


    Coat cabbage in paste


    Add in the rinsed and drained cabbage and toss to coat.


    Place cabbage in jars


    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.


    Serve and store

    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

    Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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    This is a probiotic super food! Thanks for sharing the recipe!

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