Red Cabbage Kimchi Recipes

Steps:

• Remove discolored, bruised outer leaves of cabbage and rinse cabbage under cold water. Cut cabbage head into 2-inch pieces.
• Divide 3 cups water among 3 bowls. Stir 1 cup sea salt into each bowl of water. Sprinkle the remaining 1 cup sea salt over cabbage.
• Place salted cabbage in the 3 bowls salted water until partially submerged; let sit 6 to 12 hours.
• Rinse cabbage thoroughly under cold water several times. Squeeze cabbage to remove excess water. Cabbage should have a rubbery texture. Transfer cabbage to a colander or basket to thoroughly drain the cabbage, at least 2 hours.
• Combine 3 cups water and rice flour in a saucepan; bring to a boil. Whisk mixture until a glue-like consistency, 5 to 10 minutes. Remove saucepan from heat and cool rice mixture to room temperature.
• Combine onion, garlic, ginger, and 1 tablespoon water in a food processor; pulse until smooth, adding more water if needed.
• Pour chile flakes into a large bowl; stir in onion-garlic mixture, cooled rice flour mixture, fish sauce, shrimp, brown sugar, and sesame seeds until well mixed. Add radish and green onions and mix well.
• Coat each cabbage piece with chile mixture by using your hands. (Rubber gloves are highly recommended.) Pack coated cabbage leaves inside air-tight glass jars or containers; cover each tightly with a lid. Keep jars at room temperature for fermentation to occur, about 2 days. Refrigerate kimchi after the 2 days.

Steps:

• Slice the cabbage into 2.5cm strips. Tip into a bowl, mix with 1 tbsp sea salt, then set aside for 1 hr. Meanwhile, make the kimchi paste by blending the garlic, ginger, fish sauce (if using), chilli sauce, sugar and rice vinegar together in a small bowl.
• Rinse the cabbage under cold running water, drain and dry thoroughly. Transfer to a large bowl and toss through the paste, along with the radishes, carrot and spring onions. Serve straight away or pack into a large jar, seal and leave to ferment at room temperature overnight, then chill. Will keep in the fridge for up to 2 weeks - the flavour will improve the longer it's left.

Steps:

• Cut the cabbages in half lengthwise and trim the ends. Rinse and cut into pieces about 2 inch square. Place the cabbage into large resealable bags and sprinkle salt on the leaves so they are evenly coated. Use your hands to rub the salt in to the leaves. Seal the bags and leave at room temperature for 6 hours.
• Rinse the salt from the cabbage leaves and then drain and squeeze out any excess liquid. Place the cabbage in a large container with a tight fitting lid. Stir in the fish sauce, green onions, white onion, garlic, sugar and ginger. Sprinkle the Korean chile powder over the mixture. Wear plastic gloves to protect your hands and rub the chile powder into the cabbage leaves until evenly coated. Seal the container and set in a cool dry place. Leave undisturbed for 4 days. Refrigerate before serving, and store in the refrigerator for up to 1 month (if it lasts that long!).

Steps:

• Cut the cabbage into quarters through its core. Cut the core out of each quarter. Cut each quarter cabbage into 4 sections lengthwise.
• In a large bowl or plastic container, dissolve the salt in the water; then add the cabbage, breaking it apart as you add it to the brine. Use several plates to weigh the cabbage down so it is submerged in the solution. Let the cabbage soak for at least 6 hours and preferably overnight (10 to 12 hours).
• Remove the cabbage from the brine and spin it in a salad spinner to remove the excess moisture. Place the drained cabbage in a large bowl and toss it with the sugar. Make sure the cabbage is evenly coated with the sugar.
• Cut the scallions and the watercress into 1-inch (2.5-centimeter) sections and put them in a food processor. Process until finely minced. Combine the scallions and watercress with the cabbage, then add the grated radish and pears. Toss the mixture to thoroughly combine.
• Put the ginger, garlic, fish sauce, shrimp paste, cayenne, and red pepper flakes in a blender and puree until smooth. Pour over the cabbage mixture, using a large spoon to stir until the puree and the vegetables are evenly combined. Pack the mixture into a nonreactive container and cover it loosely with plastic wrap or a lid. Let the cabbage sit at room temperature for 2 to 6 days, depending on the temperature of the room. (A cooler room will take more time; a warmer room will take less.) The kimchi will be ready when the mixture changes to a uniform purple color throughout. Bubbles will be visible in the kimchi and it will have a pH of 4.5 or lower.
• When the kimchi is ready, pack it into jars and refrigerate. The kimchi will continue to mature and ferment in the refrigerator, though this will happen much more slowly in the cold environment. The kimchi should be eaten within 3 to 4 weeks.