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How to Make Kimchi (Spicy Cabbage Relish)

Prep Time10 mins
Total Time10 mins
Course: Vegetable relish
Cuisine: Korean
Servings: 6 servings
Author: Manny


  • 1 head Chinese cabbage about 1/2 kilo to¬†600 grams
  • 10 cups water just enough to cover the cabbage
  • 5 Tbsp. salt divided
  • 1/2 cup chopped green onion
  • 1/4 cup minced garlic
  • 3 tsp. crushed red chili pepper
  • 1 tsp. chopped ginger


    How to make Kimchi or Spicy Cabbage Relish:

    • 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 (You can put a weighted plate to keep the cabbage submerged in water.) 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.
    • 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.