Homemade cheat kimchi or red cabbage kimchi
Kimchi, a Korean condiment, fermented cabbage pickle, is salty, spicy, tangy and crunchy.
PREP TIME 45 minutes + standing & refrigeration | MAKES 3 CUPS
INGREDIENTS
- 1.5 l warm water
- 1 cup cooking salt
- 450 g napa cabbage, cut lengthways into wedges, core intact
- 4 green onions, cut into 10cm lengths
- ½ cup rice wine vinegar
- 2 tbsp rice malt syrup
- 1 tsp sesame oil
- 1 tbsp Korean chili paste (gochujang)
- 1 fresh long red chili, seeded, halved lengthways
METHOD
COMBINE the water and salt in a large bowl. Add cabbage and green onions; 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.
WHISK vinegar, syrup, oil and chili paste in a medium bowl until combined.
LAYER napa cabbage, green onion and chili in a 3 cup sterilised jar; pour in vinegar mixture to cover. Seal the jar. Refrigerate overnight before use.
FOOD TEAM TIP: Store bottled kimchi in the fridge for up to 2 weeks
Homemade cheat kimchi
Ingredients
- 1.5 l warm water
- 1 cup cooking salt
- 450 g napa cabbage, cut lengthways into wedges, core intact
- 4 green onions, cut into 10cm lengths
- ½ cup rice wine vinegar
- 2 tbsp rice malt syrup
- 1 tsp sesame oil
- 1 tbsp Korean chili paste (gochujang)
- 1 fresh long red chili, seeded, halfed lengthways
Instructions
Combine the water and salt in a large bowl. Add cabbage and green onions; 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.
Whisk vinegar, syrup, oil and chili paste in a medium bowl until combined.
Layer napa cabbage, green onion and chili in a 3 cup sterilised jar; pour in vinegar mixture to cover. Seal the jar. Refrigerate overnight before use.
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ALSO SEE: Korean short ribs spicy kimchi cucumbers
Feature image: Aremedia
