Kimchi - korean pickled cabbage

Main Dish
4 servings
15 min
25 min
Very Easy


Number of serving: 4
2 Napa cabbages, cut into bite size pieces

App. 1 cup salt

1/2 cup glutinous rice flour (if you don't have this, - change with tapioca flour or normal all purpose-flour)

3 cups water

1/4 cup sugar

4-6 cups hot pepper flakes

1 cup fish sauce

1 cup minced garlic

1 tablespoon minced ginger

1 onion, minced

2 tbs sambal oelek (optional)

1 cup green onions, cut into 7 cm pieces

1 cup carrots, julienned


  • 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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