Try this cabbage kimchi recipe from Cathlyn's Korean Kitchen made with Korean cabbage, anchovy sauce, and onions.
- 1 head Chinese cabbage, sliced
- 8 cups water
- 1 1/4 cup coarse sea salt
- 1 extra large green onion sliced
- 1 brown onion sliced
- half a daikon radish sliced
- Kimchi sauce
- 1/2 onion thinly sliced
- 3 tbsp minced garlic
- 2 tbsp minced ginger
- 1/2 korean pear grated
- 2/3 cup Korean chili flakes
- 3 tbsp anchovy or fish sauce
- 2 tbsp sugar
- 2 cups water
- Dissolve the coarse sea salt with 8 cups of water in a large mixing bowl (or in the sink)
- Add the sliced cabbage and toss to mix
- Soak the cabbage for at least 2-3 hours in the salt water solution, until they soften (Toss every 30 minutes)
- In another bowl, make the kimchi sauce by combining all the ingredients
- Rinse the cabbage, drain and squeeze access moisture.
- Mix sliced onion, daikon radish, green onion and salted cabbage with Kimchi sauce
- Taste and adjust seasoning by adding more anchovy sauce or sugar.
- Transfer cabbage kimchi into a traditional onggi jar or Tupperware
- Pour 1/2 cup of water to the mixing bowl, give it a swirl and pour the liquid over the kimchi.
- Close the lid and leave it out in room temperature for 36 hours to ferment
- Store in the fridge and serve chille
Tips/TechniquesTip: Kimchi ferments better and last longer in an traditional onggi jar. Aged kimchi is best used for making Kimchi pancakes and soups, so don’t throw kimchi away, no matter how old they are!