Fresh Cabbage Kimchi

Essential Korean Dish
Hundreds of Varieties

Cooking with Napa Cabbage

Celery Cabbage

Kimchi, Korean style pickled vegetables, are an essential to any Korean meal.  Cabbage Kimchi is probably the most popular.  There are said to be more than 200 ways of making it, but that may be an understatement!

Here’s a simple way to make Fresh Cabbage Kimchi, which would go well with Barbecued Beef or Bulkogi and Sticky Rice Korean Style.

Fresh Cabbage Kimchi



How to cook Asian dishes with Sesame Oil

Sesame Oil

1 head Napa cabbage, about 2 pounds
2 tablespoons kosher Salt, plus more to taste
½ cup Daikon radish, sliced very thinly
4 Scallions, sliced into long thin strips
1 cup Watercress leaves and tender stems
3 tablespoons ground Red Pepper flakes, Korean style
1 cup Beef Broth or Bouillon
1 tablespoon Sesame Oil
4½ tablespoons Sugar
1 tablespoon Fish Sauce
3 cloves Garlic, minced finely


Tiparos Fish Sauce

Tiparos Fish Sauce,
Nam Pla

First, cut the Cabbage into quarters and remove the thick white core at the base. Cut each quarter in half.  Put the Cabbage in a large strainer or colander set inside a large bowl. Toss the Cabbage with 2 tablespoons of the Salt.

Put another large bowl on top of the Cabbage and fill it with heavy cans or other weights so that the Cabbage is pressed.  Set it aside to drain for 5 hours.

Next, rinse the Cabbage briefly under running water and wrap it in a clean dish towel to remove any extra water.  Cut the Cabbage into thin strips and then put it in a large clean bowl together with the Daikon strips, Scallions and Watercress.

Then, combine the Red Pepper flakes, Beef Stock, Sesame Oil, Sugar, Fish Sauce and Garlic in a small bowl and mix well, stirring until the Sugar is dissolved.

Pour this mixture over the finely sliced Vegetables and toss until they are well mixed.  Season with additional Salt if you wish.  Serve this at room temperature.  It is ready to serve, and the recipe makes about 6 cups.

This is a quick Kimchi recipe, almost instant in nature.  In Korea, a number of popular varieties of Cabbage Kimchi would be pickled for longer periods, up to a couple weeks, but that is another topic.

Other popular types of Kimchi to try with a Korean meal include the stand-by Cucumber and Turnip based Kimchi formulas.


Korea - Busan Chinese Shop 1969

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