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Kimchi Style Cabbage Recipe

Kimchi Style Cabbage Ingredients

  • Kimchi Style Cabbage Recipe
    Kimchi Style Cabbage Recipe

    1/2 cup kosher salt, divided

  • 2 3/4 pounds napa (Chinese) cabbage, quartered lengthwise
  • 2 cups thinly sliced green onions (about 2 bunches)
  • 2 cups finely grated peeled daikon radish (about 1 medium)
  • 1 1/2 cups water
  • 1/2 cup rice vinegar
  • 2 tablespoons sugar
  • 2 tablespoons minced fresh garlic
  • 1 1/2 tablespoons grated peeled fresh ginger
  • 3 tablespoons sambal oelek (ground fresh chile paste)

How to make Kimchi Style Cabbage

  • Reserve 1/2 teaspoon salt; set aside. Place cabbage in a large bowl; sprinkle remaining salt over cabbage, sprinkling between leaves. Weigh down cabbage with
    a smaller bowl filled with cans. Let stand at room temperature for 2 hours; drain.
    Rinse cabbage thoroughly under cold water; drain. Remove cabbage leaves from
    core; discard core.
  • Combine reserved 1/2 teaspoon salt, onions, and remaining ingredients in a
    medium bowl. Spread radish mixture onto cabbage leaves; arrange leaves in layers
    in a 1-quart airtight container, pressing leaves to compress mixture. Top leaves with
    any remaining radish mixture. Cover and refrigerate 1 week. Store in an airtight
    container in refrigerator up to 2 weeks.
  • Kimchi Style Cabbage is ready to serve.

YIELD: 32 servings

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