Korean Kimchi

Kimchi recipes from a real estate agent

Korean Kimchi

Unlike fermented kimchi, this variation is best eaten shortly
after preparing. Enjoy it with grilled meats or chicken.


• 1 small head Napa (Chinese) cabbage, cut into 1-inch squares
(about 8 cups)
2 cloves garlic, minced
1/4 cup water
2 tablespoons distilled white vinegar
1 tablespoon toasted sesame oil
2 teaspoons fresh ginger, finely grated
3/4 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon crushed red pepper
3 scallions, sliced
1 carrot, peeled and grated


Combine cabbage, garlic and water in a large saucepan and bring to a boil
over high heat. Reduce heat to medium-low and cook, stirring once or twice,
until tender, 4 to 5 minutes.
Meanwhile, whisk vinegar, oil, ginger, salt, sugar and
crushed red pepper in a large bowl.
Add the cabbage, scallions and carrot to the bowl and toss to combine.
Refrigerate for about 25 minutes before serving.

Follow Us
Contact Us



Listing Alerts

Subscribe to our mailing list

* indicates required