Kimchi 2 ways

We give you two easy ways to make the classic Korean fermented cabbage.
3 cups
45M

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

The slightly spicy pickled veg pairs with all your favourite Korean dishes and can be turned into tasty toasties or added to vegie wraps.

Looking for more pickled vegetables?

Ingredients

Cheat's kimchi
Red cabbage kimchi

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.

Looking for more information on sterilising jars?

Note