Kimchi Korean Spicy Cabbage

Kimchi Korean Spicy Cabbage


1 head of Chinese (Savoy) cabbage about 4 lbs
1/4 cup of sea salt
5 tsp of water
2 tbs of table salt
2 oysters with their juice
1 and 1/2 pound of Chinese white radish peeled and thinly sliced
1 oz of garlic chives( if you can't find garlic chives, regular chives will due)
1 oz of watercress
5 garlic cloves
1/2 oz of fresh ginger root peeped
1/2 onion
1/2 kiwi fruit
1 chestnut sliced
2 spring onions sliced
1/4 cup of Korean chili powder (can be purchased at Asian specialty stores)
1/2 cup Thai fish sauce
1 tsp sugar
1 red chili with seeds sliced
We love Korean food! The Korean’s believe that salty, sweet, sour, spicy and bitter all balance each other and should be combined as far as possible with every meal. This recipe was written by Young Jin Song and noted Korean chef and cookbook author. She states that “no Korean meal is complete without the national dish of Kimchi, in which vegetables are, seasoned, sealed in an airtight container and left to ferment, creating a notable flavor with the fiery kick of red chili. Hints of garlic permeate the vegetables, which have a softened texture and yet retain their crunch to the bite.” Made with Chinese cabbage, this is the classic variety of Kimchi and the one most likely to be found at any meal. The spiciness of the chili contrasts with the fish sauce and a hint of tangy spring onion. This dish takes a minimum of 2 days to prepare.


  • Make a deep cut across the base of the cabbage and split it in two. Then split each half into a quarter.
  • Place the quartered head in a bowl and cover it with water, adding 2 tbs of salt. Let the quarters soak for 2 hours.
  • Drain the cabbage and sprinkle with the sea salt for the marinade, making sure to coat between each leaf. Let it stand for 4 hours.
  • Chop the oysters and place into a bowl along with juice, and sprinkle with salt.
  • Cut the radish slices into fine strips. Add to bowl.
  • Cut the chives and watercress into 2 inch lengths. Add to bowl.
  • Finely chop the garlic, ginger, onion and kiwi fruit. Add to bowl.
  • Add the chili powder and chopped chili to the bowl along with 1/2 cup of water and mix well.
  • Rinse the softened quarters of cabbage well in cold running water.
  • Place the quarters in a large bowl and coat with the seasoning mixture, making sure that the mixture gets between the leaves and that no leaf if left uncovered.
  • Place the seasoned quarters in an airtight container and let stand at room temperature for 5 hours, then leave in the refrigerator for 24 hours.
  • Your Kimchi is now ready to eat.





24 min


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