Kimchi Recipe Regular Cabbage

Drain the cabbage reserving the brine.

Kimchi recipe regular cabbage. Core the cabbage and cut into bite size pieces. Toss well to incorporate the seasoning to the cabbage. Cover loosely with a clean tea towel and leave for 2 hours to allow the salt to draw out the moisture.

Use your hands to massage the salt firmly into the cabbage bruising the flesh and pressing it all together. Add the cabbage and the green onion. Transfer cabbage kimchi into a traditional.

Mix sliced onion daikon radish green onion and salted cabbage with kimchi sauce. Add the red cabbage to a large mixing bowl and scatter over the salt. This kimchi is made from green cabbage the regular kind used to make coleslaw and is a good alternative to traditional kimchi if you can t find authentic korean cabbage although napa cabbage is a close substitute.

Add the cabbage to the water and salt mixture and soak for 2 hours. Put them into a large bowl. Add the daikon and spring onions.

Leave it out in room temperature for half a day or overnight. 1 hour 5 minutes. Cover with plastic wrap or a baking sheet and let sit at room temperature at least 12 hours and up to 24 hours.

Using a kitchen glove mix everything well by hand until the cabbage pieces are well coated with the gochugaru mix. Add enough cold water to just cover about 12 cups making sure the cabbage is submerged it s ok if a few leaves break the surface. Pour 1 2 to 1 cup of water into a mixing bowl and swirl around the collect the seasoning paste reside inside the bowl.