Korean Red Cabbage Kimchi
Jeokchae kimchi is a Korean kimchi made with red cabbage that is salted, then dressed in gochugaru, sand lance fish sauce, garlic, and Korean pear juice for a short fermentation. Red cabbage leaves are thicker and denser than napa, maintaining a pronounced crunch even after brining, and their anthocyanin pigment merges with the red chili seasoning to produce a striking purple hue. Pear juice provides a gentle fruit sweetness beneath the spice, and sand lance fish sauce ensures deep umami despite the abbreviated aging. Scallions add a fresh finish, and the vivid color makes this a visually distinctive kimchi on any table.
Adjust Servings
Instructions
- 1
Slice red cabbage into 2 cm strips, salt it, and brine for 20 minutes.
- 2
Rinse lightly and drain the brined cabbage well.
- 3
Julienne onion and cut scallions into 3 cm pieces.
- 4
Combine chili flakes, fish sauce, garlic, and pear juice for seasoning.
- 5
Mix cabbage and aromatics evenly with the seasoning.
- 6
Pack tightly in a container and refrigerate for half a day before serving.
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