Homemade pickles. Korean style pickled red cabbage. Blue kimchi with red cabbage and red onion.

I was inspired to prepare red cabbage kimchi by a recipe from the book "Kiszonki i fermentacje". Aleksander Baron presented an idea for Polish red cabbage kimchi with smelt. I did not recreate this version, but I prepared blue kimchi according to the recipe from which she usually prepares classic kimchi. I replaced Chinese cabbage with red cabbage, i.e. blue cabbage, and instead of spring onions I added red onion.

There are over 200 types of kimchi in Korea and each has its own family recipe, of course. Traditional Korean pickle usually consists of Chinese cabbage, turnips, gochugaru and several other additions. We can change the ingredients, so let's experiment and discover new flavors.

For me, kimchi cannot do without gochugaru, or Korean chili flakes. It is a very spicy, slightly sweet and smoky spice.

If you want to prepare vegan red cabbage kimchi, skip the fish sauce and replace it with an extra tablespoon of soy sauce.



  • 2 kg of red cabbage, the so-called red cabbage
  • 2 - 3 liters of water
  • 200g of salt
  • 200 g of carrots
  • 100 g of red onion
  • 100 g of white radish


  • 200 ml of water
  • 2 tablespoons of rice flour
  • 1 tablespoon of sugar
  • 50 g fresh ginger
  • 3 cloves of garlic
  • 20 g gochugaru
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce (in the vegan version omit and replace with soy sauce)


  1. Cut the red cabbage in half, cut out the core and chop or shred the so-called mandolin.
  2. Put the chopped cabbage into a large bowl, sprinkle with salt and pour water to cover.
  3. We mix and load it, I put a round wooden board or a large plate, and put a jar/jars with water on top.
  4. Let stand for about 1 - 3 hours.
  5. While the cabbage is maceration, prepare the kimchi paste.
  6. Boil 200 ml of water along with rice flour, keep stirring until a gruel is formed, add sugar and leave it to cool down.
  7. To the cooled gruel, add grated ginger and garlic, gochugaru peppers, soy sauce and fish sauce, mix.
  8. White radish, cabbage core and carrot are peeled and grated on a coarse grater or cut into thin slices, and then into sticks, the so-called julienne. Dice the red onion.
  9. Drain the soaked cabbage thoroughly from the brine, add kimchi paste, radish, carrot, cabbage core, onion and mix everything thoroughly.
  10. Put the vegetables into a large jar or stoneware.
  11. We weigh down (with a plate and a jar of water or a scalded flat stone), cover and leave for about 3 - 5 days at room temperature.
  12. During pickling, we make sure that the silage is flooded with liquid.
  13. In the process, we try, if the kimchi is sour enough for us, we put it into smaller jars.
  14. To stop the fermentation process, we put it in the fridge or in a cold cellar.

I like experimenting with kimchi, so I recommend trying other versions of this pickle:

Red kimchi with Chinese cabbage and beetroot< br>Pumpkin kimchi

also check

Pumpkin kimchi - Korean pickle with pumpkin


Red kimchi made of Chinese cabbage and beetroot


Korean ferment ... about kimchi, life and cooking - Inessa Kim


Pickled grape leaves - homemade silage



Magdalena 2022-12-12 21:52:55

Czy tam faktycznie jest 200g soli, czy to pomylka?


TajemniceSmaku 2022-12-13 10:55:43

Tak, 200 g soli na około 2,5 - 3 l wody. Jest to solanka, w której moczymy kapustę, potem wylewamy.


Magdalena 2022-12-13 13:50:20

Tak tez zrobilam. Ale mega slone wyszlo.


TajemniceSmaku 2022-12-14 11:28:58

Trudno mi to ocenić... - może kapusta była za słabo odciśnięta z solanki? - może się dobrze nie ukisiła? - a może faktycznie wyszła za słona, bo każdy z nas ma różne preferencje smakowe... Zwykle do kimchi daję mniej soli. W tym przypadku skorzystałam z innego przepisu i dałam jej więcej, ale kiszonka nam smakowała. Proszę spróbować z mniejszą ilością soli, kiszonka też się ukisi. Ja również w najbliższym czasie spróbuję przygotować tę kiszonkę w wersji mniej słonej.


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