Chinese cabbage kimchi
4 servings
40 minutes
Beijing cabbage kimchi is a traditional Korean dish filled with fiery temperament and rich history. Korean cuisine is renowned for its art of fermentation, and kimchi is its hallmark. This version uses Beijing cabbage, which after salting absorbs a fragrant sauce made from rice flour, spices, and vegetables. The spiciness of chili and paprika combines with the tender texture of cabbage leaves to create a harmony of flavors—from spicy to slightly sweet. Kimchi not only awakens the appetite but also enriches dishes with complex umami notes. It pairs perfectly with rice, soups, meat dishes, and appetizers. Over time, the flavor deepens and the texture becomes more interesting. It is not just food but a cultural heritage of Korea filled with history and passion for rich flavors.
1
Prepare all the ingredients.
2
Cut the cabbage into four longitudinal pieces.
3
Carefully salt each between the leaves.
- Salt: 2 tablespoons
4
Place the cabbage in a pot, pour in 500 ml of cold water. Cover the pot with foil or a tight lid and put it in the fridge for 5 hours. Occasionally turn the cabbage.
- Napa cabbage (pak choi type): 1 piece
- Sugar: 1 teaspoon
- Rice flour: 1 teaspoon
5
After 5 hours, pour the cabbage brine into a saucepan, add rice flour and sugar. Bring to a boil and simmer for 5 minutes.
- Rice flour: 1 teaspoon
- Sugar: 1 teaspoon
6
When the mixture thickens, pour in soy sauce and add chili and paprika.
- Soy sauce: 2 tablespoons
- Paprika: 2 teaspoons
- Chili flakes: 2 teaspoons
7
Finely chop both types of onion and garlic.
- Onion: 1 head
- Garlic: 4 cloves
- Spring onion: 4 pieces
8
Grate ginger and carrot.
- Ginger: 7 g
- Carrot: 1 piece
9
Send onion and ginger to the rice flour sauce.
- Onion: 1 head
- Ginger: 7 g
10
Blend the contents of the saucepan.
11
Add carrot and green onion to the resulting mixture.
- Carrot: 1 piece
- Spring onion: 4 pieces
12
Spread the paste on the cabbage in such a way that it touches every leaf.
- Napa cabbage (pak choi type): 1 piece
13
Put the cabbage in a small tight container and cover it with a lid.
14
Keep the cabbage at room temperature for 1 day, then put it in the refrigerator.
