Cabbage Kimchi

cabbage kimchi

Cabbage is a very healthful vegetable, and good for your diet. When you have a digestion problem, just eating raw cabbage is helpful.

Cabbage is cheaper, and easier to make kimchi. We can make so many things with a cabbage!

I have a weak stomach, and do not like spicy food. So I love making “less spicy” cabbage kimchi. It also tastes fantastic when it’s fermented.



1 Cabbage(5lbs/2kg), salt 1cup+2T, apple 1(9oz/250g ), red chilies(1.5oz/40g )garlic (3T), green onion (2oz/55g ), fish sauce (1/3cup), anchovy broth(or water 1cup), corn starch (1T)


  1. Cut the cabbage into halves (This cabbage is so fresh and firm! This way is better, because the top leaves are thin and soft)
  2. Cut the haves into halves again and remove the cores
  3. Cut the leaves into small bites
  4. Pour 1 cup of water to the cabbage pieces in a large basin and mix them well.(Water will help salt stick to the leaves better for osmosis
  5. Sprinkle 1 cup of salt on the leaves and mix well. (Please treat them tender!)
  6. Let the salted leaves sit in the room temperature for 2 and half hours
  7. After 1.5 hours, turn the leaves upside down
  8. Combine 1T of corn starch and 1 cup of water
  9. Heat the starch mixture in Microwave for 1 and half minutes at medium power level.
  10. Take the starch mixture out of Microwave, and mix it well with a spoon. Heat it once more in Microwave for another 1 and half minutes, and mix well

         (All kinds of Starch porridge helps fermentation and add tastes)

  1. Cut the green onions into 1.5 inch long
  2. Cut red chilies half inch thick. Fresh red chilies are more flavorful than red pepper powder.
  3. Cut an apple into quarters, and remove the seeds
  4. Peel the apple and cut into small pieces
  5. Put the garlics and red chili pieces in a blender, and add fish sauce(1/3cup). Blend them.
  6. Add in 1/3 of apple pieces and blend them together. Add another 1/3 apple pieces and blend. Add the last 1/3 and blend them.
  7. Rinse the leaves three times in cold water and drain
  8. In a large mixing bowl, pour 1 cup of anchovy broth(or water) and the apple garlic mixture.(If you have no anchovy broth, just water is okay)
  9. Add in the starch porridge and mix them well
  10. Place one layer of cabbage leaves in a container, add some green onion, and pour some seasoning mixture. Repeat this process until all the leaves and seasoning mixture are gone.
  11. Pour 2 cups of water in the large mixing bowl, and mix with the remaining seasoning. Add the water to the container.
  12. Press cabbage kimchi to soak them well in the seasoning water
  13. Snap down the lid and leave the container in the room temperature for 24 hours
  14. 24 hours later, the cabbage kimchi has the smell of fermentation. Refrigerate it!

Watch the video here!


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