London Korean Links

Covering things Korean in London and beyond since 2006

Kie-jo Sarsfield’s kimchi recipe

Kiejo and the salted cabbageCabbage Kimchi (Baechoo Kimchi)


2 Korean (Chinese) Cabbage
Korean Mooli (White Radish) or Mooli
Korean Watercress (not English watercress)
Spring Onions
Korean Chili Powder (100g)
Salted Anchovy Sauce (half cup)
Salted Baby Shrimps (2 tbs)
Sugar (1 tsp)
Finely Chopped or Crushed Garlic (5 tbs)
Finely Chopped Ginger (3 tbs)
Sea Salt (100g)
Water (20 cups)


Trim the cabbage and with a knife, slit the cabbage heads lengthwise, and split into two by hand.

Dissolve the sea salt in the water (15%) and let the cabbage sit in the salted water for 3 hours, turning them from time to time.

When the cabbage is salted (the leaves will look like they are slightly wilted) rinse the cabbage under cold running water 3 or 4 times and then drain in a colander. Leave until the kimchi stuffing is ready.

Kimchi Stuffing (Ssok):

With a potato peeler peel and trim the mooli. Slice thinly (0.3cm) into 5cm strips using a mandolin or food processor.

Cut the spring onions into 5cm long strips.

If you have Korean watercress (not generally available here) cut into 5cm lengths.

In a large bowl put all the spices, chili powder, ginger, and garlic with the anchovy liquid and baby shrimps and mix well. Add to this mixture all the thinly sliced mooli, watercress, and spring onions. Mix well to make the kimchi stuffing.

In a separate large bowl place the salted cabbage and then spread the kimchi stuffing between the cabbage leaves, folding over the outer leaves to hold the stuffing in place.

Place in an airtight preserving jar. When the jar is three quarters filled, cover with the outer green loose leaves and press them down firmly.

In a bowl mix 2 tbs of water and 1 tsp of salt. Pour the liquid into the preserving jar and ensure that the liquid covers the kimchi. Close the preserving jar lid and then place it somewhere cool for 3 to 4 days.

When the kimchi starts to ferment, place the jar in the refrigerator, otherwise the kimchi will become too sour.

Raw kimchiIf you like a fresh kimchi taste (not fermented) place the preserving jar in the refrigerator as soon as you have made it.

Kimchi stuffing may be made with various vegetables or seafood (eg oysters, prawns) depending on individual taste, price and availability.


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