How to Make Kimchi (Spicy Cabbage Relish)
Recipe type: Vegetable relish
Cuisine: Korean
Prep time: 
Total time: 
Serves: 6 servings
  • 1 pc Chinese cabbage about ½ kilo to¬†600 grams
  • 10 cups water, just enough to cover the cabbage
  • 5 Tbsp. salt, divided
  • ½ cup chopped green onion
  • ¼ cup minced garlic
  • 3 tsp. crushed red chili pepper
  • 1 tsp. chopped ginger
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How to make Kimchi or Spicy Cabbage Relish:
  1. Slice the Chinese cabbage into ¾ to 1 inch strips or squares.
  2. Combine water and 3 tablespoons of salt. Stir until salt is dissolved.
  3. Soak cabbage in the brine solution in a large glass bowl about 5 to 10 hours in the refrigerator (You can put a weighted plate to keep the cabbage submerged in water.) Drain.
  4. In a bowl combine cabbage, green onions, 2 tablespoons salt, garlic, red chili pepper and ginger.
  5. Mix well to combine. Correct seasoning if you want more salt or chili.
  6. Transfer cabbage mixture into a large sterilized jar. Cover and refrigerate 2 days or up to a week before serving.
  7. Serve as a relish or salad. This keeps well for weeks in the refrigerator. If you want a spicier taste and more reddish color, add more chili pepper flakes.
Recipe by Panlasang Pinoy Meat Recipes at