Cabbage Kimchi Recipe - Aaron and Claire (2024)

Let me guess! When you looked up kimchi recipes, you may have been frustrated, because of the ingredients. If this is you, you’ve come to the right place. Today, let me show you the EASIEST Kimchi Recipe and 2 more ways to enjoy it. Alright, are you guys ready? Let’s get started!

CABBAGE KIMCHI

Ingredients:

• 6.6 lb (3kg) green cabbage
• 1 cup coarse sea salt
• 4-5 green onions (or garlic chives)

Cabbage Kimchi Paste:

• 1 cup Korean chili pepper flakes (gochugaru)
• 5 tbsp minced garlic
• 2 tbsp minced ginger
• 4 tbsp sugar
• 1/2 cup (120ml) fish sauce
• 2 yellow onions
• 1 red apple (or sub with 1 cup Korean plum extract)

Instructions:

SALT CABBAGE

1. Cut the cabbage into quarters. Cut out the root part. Cut the cabbage into bite-sized pieces. Rinse under cold water a few times. Drain.

2. Put some cabbage on the bottom of a large bowl. Sprinkle some salt over the cabbage. (Don’t add it all at once.) Layer the cabbage, sprinkle some salt, and repeat this process.

3. Try to separate each piece as possible as you can. Let sit at room temperature for 2 hours. (Make sure to flip 2 or 3 times so that they can be evenly salted.)

MAKE KIMCHI PASTE

1. In another bowl, mix together the Korean chili pepper flakes, minced garlic, minced ginger, sugar and fish sauce.

2. Roughly chop the onions and apple. Put them in a blender with a splash of water. Blend on high speed until smooth. (If you have plum juice, you can skip the apple and add 1 cup of plum juice instead.) Transfer to the bowl. Mix well. Cover and keep it in the fridge.

MAKE CABBAGE KIMCHI

1. Cut the green onioninto long strips, about 2 inch (5 cm) long.

2. Check the cabbage. After 2 hours, the cabbage should be bendable. Drain the cabbage. Thoroughly rinse under cold water at least 3 to 5 times. If it’s not done properly, it can be too salty.

3. Pour the kimchi paste over the cabbage. With gloved hands, gently toss together. (You don’t need to coat every single piece. Just try to relocate the cabbage from the bottom. This is the tip!) Add the green onions. Mix again. Serve with hot rice. Enjoy!

NOTE:

• Since cabbage kimchi is not fermented kimchi, you can start eating. Store in an air tight container in the fridge for up to 2 months.

MORE DISHES WITH CABBAGE KIMCHI

#1 BIBIMBAP (2 servings)

Ingredients:

• 1/3 carrot (80g)
• 1/3 zucchini (80g)
• 3-4 shiitake mushrooms
• Handful of microgreens (optional)
• 2 tbsp neutral-tasting oil, divided
• Salt, to taste
• 2 cups (420g) hot cooked rice
• 1/2 cup cabbage kimchi
• 2 fried eggs, to serve
• 1 tbsp toasted sesame oil, divided
• Korean chili paste (gochujang), to serve

Instructions:

1. Cut the carrot and zucchini into matchsticks. Thinly slice the mushrooms.

2. In a pan, heat the oil (1/2 tbsp) over medium-low heat. Once it’s heated, cook your veggies, one by one, with a pinch of salt. After 2 or 3 minutes or until it starts to soften, remove from the pan and set aside.

3. Divide the rice into serving bowls. Add half of the veggies, some cabbage kimchi, microgreens (if using), and a fried egg to each bowl. Drizzle with sesame oil (1/2 tbsp).

4. For the sauce, add a little bit of water to Korean chili paste and mix it. Serve with bibimbap!

#2 SPICY COLD NOODLES (1 serving)

Ingredients:

• 2 tbsp cabbage kimchi
• 3.5 oz (100g) Korean somyun noodles (or Japanese somen noodles)
• 1/3 cucumber (optional)
• 1 hard-boiled egg, to serve

Sauce:

• 1 tbsp sugar
• 1 tbsp Korean chili pepper flakes (gochugaru)
• 1 tbsp soy sauce
• 1 tbsp Korean chili paste (gochujang)
• 1 tbsp toasted sesame oil
• 1/2 tbsp toasted sesame seeds (optional)

Instructions:

1. In a mixing bowl, add some cabbage kimchi along with the sugar, Korean chili pepper flakes, soy sauce, Korean chili paste, sesame oil, and sesame seeds (if using). Mix together.

2. Bring a pot of water to a boil. Cook the noodles according to the package instructions. Thoroughly rinse under cold water.

3. To the mixing bowl, add the drained noodles. Mix with your hand. Place them on a serving plate. Garnish with some julienned cucumber and hard-boiled egg. Enjoy!

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YOU MAY ALSO LIKE:

• Oi Sobagi (Cucumber Kimchi)
• Kkakdugi (Radish Kimchi)

Cabbage Kimchi

Recipe by Aaron and Claire

Ingredients

• 6.6 lb (3kg) green cabbage

• 1 cup coarse sea salt

• 4-5 green onions (or garlic chives)

• Cabbage Kimchi Paste:

• 1 cup Korean chili pepper flakes (gochugaru)

• 5 tbsp minced garlic

• 2 tbsp minced ginger

• 4 tbsp sugar

• 1/2 cup (120ml) fish sauce

• 2 yellow onions

• 1 red apple (or sub with 1 cup Korean plum extract)

Directions

• Salt Cabbage
• Cut the cabbage into quarters. Cut out the root part. Cut the cabbage into bite-sized pieces. Rinse under cold water a few times. Drain.
• Put some cabbage on the bottom of a large bowl. Sprinkle some salt over the cabbage. (Don’t add it all at once.) Layer the cabbage, sprinkle some salt, and repeat this process.
• Try to separate each piece as possible as you can. Let sit at room temperature for 2 hours. (Make sure to flip 2 or 3 times so that they can be evenly salted.)
• Make Kimchi Paste
• In another bowl, mix together Korean chili pepper flakes, minced garlic, minced ginger, sugar and fish sauce.
• Roughly chop the onions and apple. Put them in a blender with a splash of water. Blend on high speed until smooth. (If you have plum juice, you can skip the apple and add 1 cup of plum juice instead.) Transfer to the bowl. Mix well. Cover and keep it in the fridge.
• Make Cabbage Kimchi
• Cut the green onioninto long strips, about 2 inch (5 cm) long.
• Check the cabbage. After 2 hours, the cabbage should be bendable. Drain the cabbage. Thoroughly rinse under cold water at least 3 to 5 times. If it’s not done properly, it can be too salty.
• Pour the kimchi paste over the cabbage. With gloved hands, gently toss together. (You don’t need to coat every single piece. Just try to relocate the cabbage from the bottom. This is the tip!) Add the green onions. Mix again. Serve with hot rice. Enjoy!

Notes

• 1 Tbsp = 15 ml, 1 Cup = 240 ml
• Since cabbage kimchi is not fermented kimchi, you can start eating. Store in an air tight container in the fridge for up to 2 months.