Korean Red Cabbage Kimchi
Quick answer
- Active time
- 30 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Red cabbage leaves are thicker and denser than napa and stay crunchy after salting, though salting them longer only makes them tough.
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During about 12 hours in the fridge the cabbage bleeds its purple into the chili paste, and the kimchi comes out a deep violet rather than the usual red.
Ingredients
Instructions
- 1
Slice 500 g of red cabbage into 2 cm bite-sized strips, sprinkle evenly with 1.5 tbsp coarse salt, and let it brine for 20 minutes until the leaves soften and release their moisture.
- 2
Rinse the brined red cabbage lightly once or twice in cold water to remove excess salt, then place it in a colander to drain completely for at least 10 minutes to prevent dilution.
- 3
Julienne 50 g of onion into very thin strips and cut 40 g of scallions into 3 cm lengths, keeping them similar in size to the cabbage strips for a balanced texture.
- 4
Combine 3 tbsp Korean chili flakes, 2 tbsp sand lance fish sauce, 1 tbsp minced garlic, and 3 tbsp pear juice, stirring well until the chili flakes hydrate and develop a deep red color.
- 5
Add the red cabbage, onion, and scallions to the seasoning paste and toss gently by hand until the vivid purple pigment of the cabbage begins to blend beautifully with the spicy red seasoning.
- 6
Pack the kimchi firmly into a container and refrigerate for about 12 hours.
The cabbage releases its purple color into the seasoning as it rests.
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