Kimchi - Korean Pickled Cabbage

Main Dish
4 servings
15 min
25 min
Very Easy




  • Soak the cabbage pieces in water, drain and transfer them to a big bowl.
  • Sprinkle the cabbage with salt. Make sure all sides are salted.
  • Turn over the cabbage pieces every 30 minutes. This process takes 1.5 hours.
  • After 1.5 hours, rinse the cabbage in water - make sure you get rid of the salt covering the cabbage. Drain and set aside.
  • Kimchi paste:
    Combine the glutinous rice flour and water together and mix it well. Cook this mixture under medium heat.
  • You have to keep stirring (very important) until it gets thick and somehow sticky and translucent like glue.
    Transfer this mixture into a bowl.
  • Add sugar and mix well.
    Add fish sauce, hot pepper flakes, minced garlic, ginger and onion.
  • Add sambal oelek, green onions and carrots. Mix everything well. Keep tasting the paste, and adjust to your liking.
  • The last thing to do is to add the cabbage pieces into the kimchi paste.


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