Kimchi Recipe With Regular Cabbage

Put on your gloves see cook s note above and mix the kimchi paste into the cabbage.

Kimchi recipe with regular cabbage. Core the cabbage and cut into bite size pieces. Add enough water to cover the cabbage. Put a plate on top of the cabbage and weigh it down with something heavy like a jar or can of beans.

Let stand for 1 to 2 hours. Place the cabbage in a large bowl and sprinkle with the salt. Drain the water from the cabbage.

Start with one cabbage and then move to 2 or 3 by doubling or tripling the recipe. In the meantime prepare the kimchi yangnyeom seasoning by finely chopping garlic onion red pepper and ginger in a chopper. If using a blender as in my pic add 4 t fish sauce because it will not chop without additional liquid.

Add the cabbage to the water and salt mixture and soak for 2 hours. Mix the chili pepper flakes gochugaru saeujeot sugar garlic and ginger with 1 2 cup of water. For this pogi kimchi you need to cut the whole cabbage in half lengthwise and then into quarters.

Using your hands massage the salt into the cabbage until it starts to soften a bit. Pour 1 2 to 1 cup of water into a mixing bowl and swirl around the collect the seasoning paste reside inside the bowl. Garlic ginger onion and red chili pepper.

Add the chopped scallions the gochugaru mix and 1 cup of water to the salted cabbage. Cabbage pickling in salted water. Add the kimchi paste to the cabbage.