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Cabbage kimchi is a traditional Korean dish that is made by fermenting cabbage in a spicy sauce. The dish has a long history, and its recipes vary depending on region and family.
Traditionally, kimchi was made in the winter when cabbage was in season. The cabbage was shredded and mixed with salt, spices, and other vegetables such as radishes. It was then left to ferment in a cool place for several weeks.
Nowadays, kimchi is made all year round and is available in many different varieties. The most common type of kimchi is made with napa cabbage, but other types of cabbage, such as daikon radish, can also be used.
When making cabbage kimchi, it's important to choose the right kind of cabbage. Napa or Chinese cabbage is best for kimchi, as these varieties are more tender and have higher water content. Additionally, make sure to choose fresh, firm cabbage heads free of any discoloration or wilting. Once you have your cabbage, be sure to clean it thoroughly before cutting it and salting it. To make sure your kimchi has the best flavor, be sure to use a quality fish sauce and Korean red pepper flakes. Finally, be sure to allow the kimchi to ferment for at least two days before serving.
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|korean chile flake|
|sweet rice flour|
|korean fish sauce|
|korean red pepper flake|
|korean chile powder|
|korean anchovy sauce|