Photo: Karry Hosford
Yield
4 cups (serving size: 1/4 cup)

You can buy kimchi from an Asian market or make your own. Most kimchi is fermented for days or weeks to develop a pungent flavor. Although this recipe skips the fermentation step, it tastes authentic.

How to Make It

Step 1

Place cabbage and salt in a large bowl, tossing gently to combine. Weigh down cabbage with another bowl. Let stand at room temperature 3 hours, tossing occasionally. Drain and rinse with cold water. Drain and squeeze dry.

Step 2

Combine cabbage, sesame seeds, and remaining ingredients. Cover and refrigerate at least 4 hours before serving.

Ratings & Reviews

Bradsbabe's Review

tryin2cook
March 21, 2010
This was actually really good and although it wasn't 100% authentic, I still enjoyed it and I like that it could be made in a few hours instead of days. Don't skimp on the amount of cabbage because it does wilt considerably.

tryin2cook's Review

Bradsbabe
July 27, 2009
This was great! I added a little too much chili paste so I'll cut it back but other than that it was quick and easy.