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Cabbage Kimchi Recipe


Veg  CD  ACC  Korea  2 days

Serves 6     Cold Vegetarian Vegetables Accompaniment Pickle Korean Asia Asian Dairy Free

900g/2lb Chinese cabbage, coarsely chopped
1 tbsp Salt
2 tbsp Spring Onions, chopped
2 Garlic Clove, crushed
-1 tbsp Red Chilli Powder, depending on taste
120ml/4floz. light Soy Sauce
120ml/4floz. Rice Wine Vinegar
2 teasp Sugar
Sesame Oil to serve



1. Place the cabbage in a large mixing bowl, sprinkle with the salt and set aside for 6 hours so the cabbage wilts.

2. After the salting time, mash with your fingers to further soften the cabbage then drain off the excess liquid.

3. Add the remaining ingredients apart from the sesame oil, and mix thoroughly.

4. Transfer to 1 or more large glass jars, seal with clingfilm and leave at room temperature for at least 24 hours.


Serving Suggestions

Sprinkle with a few drops of sesame oil when serving.

Serve as a side dish with main courses

End of instructions


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Make Ahead

Keeps for up to 2 weeks in a refrigerator.



Main equipment required to make this recipe


Mixing Bowl

Glass jars

Wooden or plastic spoon


Related Recipes and Information

Other Accompaniment Recipes 

Side Salads

Vegetable Side Dish  Recipes  

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