Recipe

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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Kimchi is a staple traditional Korean side dish made of fermented and salted cabbage.

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
  • 1
    Combine 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.
  • 2
    Whisk vinegar, syrup, oil and chilli paste in a medium bowl until combined.
  • 3
    Place 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
  • 4
    Combine 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.
  • 5
    Whisk vinegar, syrup, oil and chilli paste in a medium bowl until combined.
  • 6
    Layer 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?

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