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    Homemade cheat kimchi

    Homemade kimchi

    Homemade cheat kimchi or red cabbage kimchi

    Kimchi, a Korean condiment, fermented cabbage pickle, is salty, spicy, tangy and crunchy.

    PREP TIME 45 minutes + standing & refrigeration | MAKES 3 CUPS 

     

    INGREDIENTS

    • 1.5 l warm water
    • 1 cup cooking salt
    • 450 g napa cabbage, cut lengthways into wedges, core intact
    • 4 green onions, cut into 10cm lengths
    • ½ cup rice wine vinegar
    • 2 tbsp rice malt syrup
    • 1 tsp sesame oil
    • 1 tbsp Korean chili paste (gochujang)
    • 1 fresh long red chili, seeded, halved lengthways

     

    METHOD

    COMBINE the water and salt in a large bowl. Add cabbage and green onions; stand for 1 hour or until cabbage leaves have softened. Drain. Rinse very well under cold running water to remove most of the brine; pat dry.

    WHISK vinegar, syrup, oil and chili paste in a medium bowl until combined.

    LAYER napa cabbage, green onion and chili in a 3 cup sterilised jar; pour in vinegar mixture to cover. Seal the jar. Refrigerate overnight before use.

     

    FOOD TEAM TIP: Store bottled kimchi in the fridge for up to 2 weeks

     

    Print Recipe

    Homemade cheat kimchi

    Serves: Makes 3 cups
    Prep Time: 45 minutes

    Ingredients

    • 1.5 l warm water
    • 1 cup cooking salt 
    • 450 g napa cabbage, cut lengthways into wedges, core intact 
    • 4 green onions, cut into 10cm lengths 
    • ½ cup rice wine vinegar 
    • 2 tbsp rice malt syrup
    • 1 tsp sesame oil 
    • 1 tbsp Korean chili paste (gochujang)
    • 1 fresh long red chili, seeded, halfed lengthways 

    Instructions

    1

    Combine the water and salt in a large bowl. Add cabbage and green onions; stand for 1 hour or until cabbage leaves have softened. Drain. Rinse very well under cold running water to remove most of the brine; pat dry. 

    2

    Whisk vinegar, syrup, oil and chili paste in a medium bowl until combined. 

    3

    Layer napa cabbage, green onion and chili in a 3 cup sterilised jar; pour in vinegar mixture to cover. Seal the jar. Refrigerate overnight before use. 

     

    Did you make this homemade cheat kimchi? Tag us @foodandhomesa #cookingwithFH on Instagram

     

    ALSO SEE: Korean short ribs spicy kimchi cucumbers

    Korean short ribs with spicy kimchi cucumbers

    Feature image: Aremedia

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    Author

    A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.

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