How to Make Korean Cabbage Kimchi

A variety of pickled vegetable dishes can be found in both Asian restaurants and grocery stores. Kimchi, Korea's national dish, comes in many varieties, but the most popular kimchi is spicy pickled cabbage, or baechu kimchi (in Korean). This is a versatile dish, and it can be enjoyed as an appetizer, salad, side dish, filling, stew/soup, stir-fry ingredient and many other ways. It's also vegan/vegetarian, low-cal, low-carb and gluten-free.

Things You'll Need

• 1 large Napa, or Chinese, cabbage
• 5 to 8 green (spring) onions, chopped
• 4 oz. coarse sea salt or non-iodized salt
• 4 tbsp. chili powder
• 2 to 4 cloves garlic, crushed
• 2 tbsp. sugar, any kind (white or brown)
• 1 tbsp. kimchi sauce (optional)
• 2 oz. fresh ginger, crushed or 1 tsp. powdered ginger
• 1/2 large onion, sliced
• 1/2 carrot, shredded (optional)
• 1/2 tsp. MSG (optional)
• 1/2 tsp. white roasted sesame seeds

Instructions

1. Wash the cabbage, then quarter it lengthwise. Discard the stems and any wilted leaves. Put the quartered cabbage in a colander, and rinse it thoroughly to further wash away pesticides, debris and potential insect eggs. Press the leaves in your palms to squeeze as much water out of them as possible. Cut the quarters into 1-inch square pieces, and put the cut cabbage in a food plastic bag or a large dish. Sprinkle 4 oz. coarse sea salt or non-iodized salt over them, toss to coat pieces evenly with salt. Marinate 12 to 14 hours in the fridge. The salt will create a brine solution with the juice of cabbage.

2. Combine the onions, garlic, ginger and carrots in a large bowl and toss well.

3. Remove the marinated cabbage from the fridge and discard the brine. The vegetable should be softer than it was before. Add the cabbage to the bowl of vegetables.

4. Add the sesame seeds, sugar, chili powder, MSG (optional), and the Korean kimchi sauce (optional). Taste and add more chili powder if desired. Chili powder hotness guide for cabbage kimchi: 4 tbsp. - mild; 6 tbsp. - hot; 8 tbsp. - extra spicy.

5. With a covered container, keep the cabbage in the fridge or in a cool-dry room. Let it hibernate, or ferment, for two to three days before serving. Store the unused portion for up to six weeks in the refrigerator.

Tips & Warnings

• You can find the Korean kimchi sauce in most Asian supermarkets or online.

• Kimchi in Korean means: pickled, preserve.

• You can add cabbage kimchi to cooking, such as soup, stew, or stir-fry.

References

• Maangchi: Kimchi and Kaktugi