Name: Kimchi 2 ways
Prep time: 45 min
Total time: 45 min
Ingredients: Cheat's kimchi; 1.5 litres (6 cups) warm water; 1 cup (250g) cooking salt; 450 grams wombok, cut lengthways into wedges, core intact; 4 green onions, cut into 10cm lengths; ½ cup (125ml) rice wine vinegar; 2 tablespoons rice malt syrup; 1 teaspoon sesame oil; 1 tablespoon korean chilli paste (gochujang); 1 fresh long red chilli, seeded, halved lengthways; Red cabbage kimchi; 1.5 litres (6 cups) warm water; 1 cup (250g) cooking salt; 450 grams red cabbage, cut into 4 wedges; 1 small carrot (70g), sliced thinly lengthways; 4 green onions (scallions), cut into 10cm (4-inch) lengths; ½ cup (125ml) rice wine vinegar; 2 tablespoons rice malt syrup; 1 teaspoon sesame oil; 1 tablespoon korean chilli paste (gochujang)

Kimchi is a staple traditional Korean side dish made of fermented and salted cabbage.

The slightly spicy pickled veg pairs with all your favourite Korean dishes and can be turned into tasty toasties or added to vegie wraps.

Looking for more pickled vegetables?

Ingredients

Cheat’s kimchi

1.5 litres (6 cups) warm water

1 cup (250g) cooking salt

450 grams wombok, cut lengthways into wedges, core intact

4 green onions, cut into 10cm lengths

½ cup (125ml) rice wine vinegar

2 tablespoons rice malt syrup

1 teaspoon sesame oil

1 tablespoon korean chilli paste (gochujang)

1 fresh long red chilli, seeded, halved lengthways

Red cabbage kimchi

1.5 litres (6 cups) warm water

1 cup (250g) cooking salt

450 grams red cabbage, cut into 4 wedges

1 small carrot (70g), sliced thinly lengthways

4 green onions (scallions), cut into 10cm (4-inch) lengths

½ cup (125ml) rice wine vinegar

2 tablespoons rice malt syrup

1 teaspoon sesame oil

1 tablespoon korean chilli paste (gochujang)

Method

Cheat’s kimchi

1.Combine the water and salt in a large bowl. Add wombok and green onion; stand for 1 hour or until wombok leaves have softened. Drain. Rinse very well under cold running water to remove most of the brine; pat dry.

2.Whisk vinegar, syrup, oil and chilli paste in a medium bowl until combined.

3.Place wombok, green onion and chilli in a 3 cup (750ml) sterilised jar; pour in vinegar mixture to cover. Refrigerate overnight before serving.

Red cabbage kimchi

4.Combine the water and salt in a large bowl. Add cabbage, carrot and green onion; stand for 1 hour or until cabbage leaves have softened. Drain. Rinse very well under cold running water to remove most of the brine; pat dry.

5.Whisk vinegar, syrup, oil and chilli paste in a medium bowl until combined.

6.Layer cabbage, carrot and green onion in a 3 cup (750ml) sterilised jar; pour in vinegar mixture to cover. Refrigerate overnight before serving.

Looking for more information on sterilising jars?
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Cheat’s kimchi

Red cabbage kimchi

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