Red Cabbage Kimchi

Name: Red Cabbage Kimchi
Prep time: 3 h 20 min
Yield: Serves 1
Ingredients: 750g Red cabbage, finely sliced; 50g Sea salt; 50g Ginger, finely grated; 4 Garlic cloves, crushed; 10 tbsp Filtered tap water; 4 tbsp Gochugaru; 2 tbsp Fish sauce; 4 tbsp Sesame seeds; 1 tbsp soft brown sugar; 1 tsp Sea salt; Black Pepper

03h 20

A beloved Korean specialty, this zesty fermented cabbage is rich in nutrients and probiotics due to its unique fermentation, making it a top choice for a healthy and flavourful pickle.

Recipe & Photography: @KarenHB_Photography

Ingredients and Method

Ingredients

750g Red cabbage, finely sliced
50g Sea salt
50g Ginger, finely grated
4 Garlic cloves, crushed
10 tbsp Filtered tap water
4 tbsp Gochugaru
2 tbsp Fish sauce
4 tbsp Sesame seeds
1 tbsp soft brown sugar
1 tsp Sea salt
Black Pepper

Method

Mix the salt into the red cabbage in a large mixing bowl and massage for about 10 minutes. Cover and leave for 2 hours letting the salt draw out the moisture.
Using a colander rinse the cabbage and drain well.
Rinse the big bowl and add the garlic, ginger, water, gochugaru, fish sauce, sugar, sea salt and a little black pepper. Mix into a paste and mix with the cabbage.
Spoon into the jars, pressing down and ensuring the top is submerged in liquid. Seal and leave to ferment at room temperature for 3-7 days.
Check the kimchi every day, pressing the cabbage down. Start tasting after 3 days, until you are happy with the flavour, it should be pleasantly sour. Store in the fridge where it will keep for a few months.