Fresh Cabbage Kimchi

10 ingredients
7 steps

Ingredients

  • 1 pound napa cabbage, chopped
  • 1 pound baby bok choy, trimmed and quartered lengthwise
  • 1/3 cup kosher salt
  • 1/4 cup plus 1 teaspoon sugar
  • 2 teaspoons finely grated or minced garlic
  • 1 teaspoon finely grated peeled fresh ginger
  • 1 heaping tablespoon Korean red pepper flakes (gochugaru) or 1 teaspoon crushed red pepper
  • 2 tablespoons fish sauce
  • 1 tablespoon toasted sesame oil, plus more for drizzling
  • Toasted sesame seeds, for garnish

Directions

  1. 1
    In a large bowl, combine the napa cabbage and bok choy.
  2. 2
    In a large saucepan, combine the salt and 1/4 cup of the sugar with 2 quarts of water and warm over moderate heat just until the salt dissolves.
  3. 3
    Pour the brine over the cabbages and let stand at room temperature for 30 minutes.
  4. 4
    Rinse and drain the cabbages.
  5. 5
    Transfer to a large bowl and add the garlic, ginger, red pepper flakes, fish sauce, sesame oil and the remaining 1 teaspoon of sugar; toss well.
  6. 6
    Let stand for 30 minutes.
  7. 7
    Garnish the kimchi with sesame seeds before serving.

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