Kimchi is a staple traditional Korean side dish made of fermented and salted cabbage.
Kimchi 2 ways
We give you two easy ways to make the classic Korean fermented cabbage.
- 45 mins preparation
- Makes 3 cups
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Ingredients
Cheat's kimchi
- 1.5 litres (6 cups) warm water
- 1 cup (250g) cooking salt
- 450 grams wombok (napa cabbage), cut lengthways into wedges, core intact
- 4 green onions (scallions), cut into 10cm (4-inch) lengths
- ½ cup (125ml) rice wine vinegar
- 2 tablespoons rice malt syrup
- 1 teaspoon sesame oil
- 1 tablespoon korean chilli paste (gochujang)
- 1 fresh long red chilli, seeded, halved lengthways
Red cabbage kimchi
- 1.5 litres (6 cups) warm water
- 1 cup (250g) cooking salt
- 450 grams red cabbage, cut into 4 wedges
- 1 small carrot (70g), sliced thinly lengthways
- 4 green onions (scallions), cut into 10cm (4-inch) lengths
- ½ cup (125ml) rice wine vinegar
- 2 tablespoons rice malt syrup
- 1 teaspoon sesame oil
- 1 tablespoon korean chilli paste (gochujang)
Method
Cheat's kimchi
- 1Combine the water and salt in a large bowl. Add wombok and green onion; stand for 1 hour or until wombok leaves have softened. Drain. Rinse very well under cold running water to remove most of the brine; pat dry.
- 2Whisk vinegar, syrup, oil and chilli paste in a medium bowl until combined.
- 3Place wombok, green onion and chilli in a 3 cup (750ml) sterilised jar; pour in vinegar mixture to cover. Refrigerate overnight before serving.
Red cabbage kimchi
- 4Combine the water and salt in a large bowl. Add cabbage, carrot and green onion; stand for 1 hour or until cabbage leaves have softened. Drain. Rinse very well under cold running water to remove most of the brine; pat dry.
- 5Whisk vinegar, syrup, oil and chilli paste in a medium bowl until combined.
- 6Layer cabbage, carrot and green onion in a 3 cup (750ml) sterilised jar; pour in vinegar mixture to cover. Refrigerate overnight before serving.
Notes
Looking for more information on sterilising jars?