Kimchi-Style Cabbage

Photo: Randy Mayor; Styling: Jan Gautro

Often fermented and aged (sometimes for months), kimchi is a spicy Korean condiment. It's traditionally served with steamed white rice and pairs well with stir-fries.

Yield: 32 servings (serving size: about 1 1/2 ounces)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 16
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.5g
  • Carbohydrate: 3.4g
  • Fiber: 0.8g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 179mg
  • Calcium: 35mg


  • 1/2 cup kosher salt, divided
  • 2 3/4 pounds napa (Chinese) cabbage, quartered lengthwise
  • 2 cups thinly sliced green onions (about 2 bunches)
  • 2 cups finely grated peeled daikon radish (about 1 medium)
  • 1 1/2 cups water
  • 1/2 cup rice vinegar
  • 2 tablespoons sugar
  • 2 tablespoons minced fresh garlic
  • 1 1/2 tablespoons grated peeled fresh ginger
  • 3 tablespoons sambal oelek (ground fresh chile paste)


  1. 1. Reserve 1/2 teaspoon salt; set aside. Place cabbage in a large bowl; sprinkle remaining salt over cabbage, sprinkling between leaves. Weigh down cabbage with a smaller bowl filled with cans. Let stand at room temperature for 2 hours; drain. Rinse cabbage thoroughly under cold water; drain. Remove cabbage leaves from core; discard core.
  2. 2. Combine reserved 1/2 teaspoon salt, onions, and remaining ingredients in a medium bowl. Spread radish mixture onto cabbage leaves; arrange leaves in layers in a 1-quart airtight container, pressing leaves to compress mixture. Top leaves with any remaining radish mixture. Cover and refrigerate 1 week. Store in an airtight container in refrigerator up to 2 weeks.
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