My F&W
quick save (...)
Fresh Cabbage Kimchi
© Line Klein

Fresh Cabbage Kimchi

  • ACTIVE: 15 MIN
  • SERVINGS: 6 cups

Garlicky, spicy and delicious, this quick kimchi combines crunchy bok choy and tender napa cabbage for an interesting mix of textures.

  1. 1 pound napa cabbage, chopped
  2. 1 pound baby bok choy, trimmed and quartered lengthwise
  3. 1/3 cup kosher salt
  4. 1/4 cup plus 1 teaspoon sugar
  5. 2 teaspoons finely grated or minced garlic
  6. 1 teaspoon finely grated peeled fresh ginger
  7. 1 heaping tablespoon Korean red pepper flakes (gochugaru) or 1 teaspoon crushed red pepper
  8. 2 tablespoons fish sauce
  9. 1 tablespoon toasted sesame oil, plus more for drizzling
  10. Toasted sesame seeds, for garnish
  1. In a large bowl, combine the napa cabbage and bok choy. In a large saucepan, combine the salt and 1/4 cup of the sugar with 2 quarts of water and warm over moderate heat just until the salt dissolves. Pour the brine over the cabbages and let stand at room temperature for 30 minutes.
  2. Rinse and drain the cabbages. Transfer to a large bowl and add the garlic, ginger, red pepper flakes, fish sauce, sesame oil and the remaining 1 teaspoon of sugar; toss well. Let stand for 30 minutes. Garnish the kimchi with sesame seeds before serving.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.