A flavorful and spicy cabbage and vegetable kimchi, perfect as a side dish or condiment.
Ingredients
Main Ingredients
- 1medium green cabbage, roughly chopped
- 1tbspsalt
- 1apple, thinly sliced
- 1large carrot, julienned
- 2spring onions, chopped
For the Chili Paste
- 1tbsprice flour
- 2tbsphot water (for rice flour paste)
- 1tbspchili flakes
- 1tbspginger, crushed
- 1tbspgarlic, crushed
- 1tbspfish sauce (or light soy sauce for a vegetarian option)
- 1chicken stock cube, crushed (optional)
How to make Homemade Kimchi
Prepare the Cabbage
Place the chopped cabbage in a large bowl and add salt, tossing to coat evenly.
Let the cabbage sit for 40 minutes to draw out excess liquid.
Rinse the cabbage thoroughly under running water several times to remove as much salt as possible.
After rinsing, squeeze the cabbage firmly in your hands to remove any remaining liquid.
Prepare the Vegetables
Transfer the cabbage to a large bowl and add the sliced apple, julienned carrot, and chopped spring onions.
Make the Chili Paste
In a small bowl, combine rice flour with hot water, stirring until smooth to form a paste.
Stir in the chili flakes, crushed ginger, crushed garlic, fish sauce (or soy sauce), and chicken stock cube (if using) until well combined.
Pour the chili paste over the cabbage mixture, stirring until the vegetables are thoroughly coated.
Transfer the mixture into a clean jar, pressing down firmly as you add it to release any air pockets and ensure it is tightly packed.
Serve or Store
Use immediately as a fresh condiment or store in the refrigerator for up to 2 weeks to allow flavors to develop.
Enjoy on sandwiches or as a flavorful side dish with meals throughout the week.
Tips & Tricks
Use this mix on sandwiches, in wraps, or as a flavorful side dish for any meal throughout the week.
