The fermented, spicy cabbage salad Kimchi is a signature dish in Korea and it goes with almost every meal there. Is something like Koreas national dish. There are countless variants of Korean Kimchi and the preparation usually takes several days. This variant is faster, but tastes just as good and can be stored for several weeks in an airtight container in the fridge.
I got this recipe from the great vegan food blog Eat This!. But instead of dried chili flakes, I used the typical Korean chili paste Gochujang in my recipe. This paste has a very distinctive taste known from Korean food. You get this paste in the Asian market or online. It can be kept in the fridge for several weeks or even months. You can also use it for our Korean Bibimbap.
You can eat Korean Kimchi as a side dish or serve it with fresh tofu as a main course. It can also be used inside an Asian Buddha bowl. But beware, Kimchi is really spicy!
- 600 g chinese cabbage
- 2 carrots
- 2 spring onions
- 4 tbsp salt
- 4 garlic cloves
- 4 tbsp Gochujang (Korean chilli paste)
- 4 tbsp soy sauce
- 1 tbsp brown sugar
- Cut chinese cabbage into 2-3 cm long pieces. Cut carrots into fine slices and spring onions into thin rings. Put cabbage, carrots and spring onions in a large bowl and mix with 4 tablespoons of salt. Let sit for 30 minutes.
- Afterwards the cabbage should feel soft. Put the vegetables in a colander and rinse thoroughly under running water.
- Press garlic cloves and mix with chilli flakes, soy sauce and brown sugar. Pour over the vegetables and mix well with your hands. Knead the cabbage vigorously to soften it.
- Either eat the kimchi immediately or put it into a dry and clean mason jar. In the tightly closed mason jar in the fridge it can be kept for several weeks. The taste becomes more intense over time.
If you liked this recipe for Korean Kimchi you may also like one of these other Asian recipes:
You will find more delicious recipes from all over the world in our recipe section.