A simple recipe for Korean kimchi cabbage:
Wash the Chinese cabbage (1 kg), then cut it in half and remove the hard parts. Wash the chives, carrots and Chinese radish (100g), then cut each of the ingredients into thin strips.
Divide the kimchi seasoning and the chopped vegetables into two equal halves. Between each cabbage leaf, add the mixed vegetables and kimchi seasoning. Squeeze the cabbage well, then put the seasoned cabbage in a container. Close tightly and leave it overnight at room temperature.
The next day, cut the cabbage into equal pieces and refrigerate it in pouches or containers. After 2 days, the cabbage is ready to eat.
Tip: For people who prefer long-fermented kimchi, we recommend leaving the cabbage for at least 2 weeks, so that the kimchi has a chance to mature better and acquire a more distinctive flavor.
Country of origin: Thailand