Kimchi (Spicy Cabbage Relish)

Kimchi is a Korean relish which some Pinoys have come to love as one of their favorite appetizer. Probably you are wondering why I posted this vegetable recipe in a meat recipe blog? It’s because kimchi is a very good relish to fried or grilled meat dishes. To give you a little background on this dish, this spicy relish appears at practically every meal and eaten with steaming hot rice which helps Korean farmers keep warn in the long hard winter.

To make kimchi; Slice the Chinese cabbage into 3/4 to 1 inch strips or squares. Combine water and 3 tablespoons of salt. Stir until salt is dissolved. Soak cabbage in the brine solution in a large glass bowl about 5 to 10 hours in the refrigerator. Drain. In a bowl combine cabbage, green onions, 2 tablespoons salt, garlic, red chili pepper and ginger. Mix well to combine. Correct seasoning if you want more salt or chili. Transfer cabbage mixture into a large sterilized jar. Cover and refrigerate 2 days or up to a week before serving. To the complete recipe with list of ingredients in exact measurements, look below.



 

How to Make Kimchi (Spicy Cabbage Relish)
 
Prep time
Total time
 
Author:
Recipe type: Vegetable relish
Cuisine: Korean
Serves: 6 servings
Ingredients
  • 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
Instructions
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.

 


Kimchi