Korean Cabbage

by Editorial Staff

Sauerkraut a la kimchi. Not spicy. You don’t need to add carrots, but these are vitamins and decoration of the dish.

Summary

Prep Time	20 mins
Total Time	3 days
Course	Side Dish
Cuisine	Korean

Ingredients

Peking cabbage or white cabbage – 1 kg
Small carrots (optional) – 1 pc.
Salt – 3 tbsp
Bulb onions – 1 pc.
Garlic – 1-3 cloves
Ground red pepper – 0.25 teaspoon or to taste
Greens (optional) – to taste
Vinegar 9% (optional) – 1 tbsp

Instructions

Peel carrots, wash and grate for Korean carrots.
Wash the cabbage and cut into strips. Combine cabbage with carrots, sprinkle with salt and let it season with salt – leave at room temperature for a couple of hours.
Peel the garlic, crush it in a jar or chop finely.
Wash the onion. Cut in small pieces.
Wash and chop the herbs (if using).
Make a refueling. To do this, mix onions and garlic with herbs (optional) and red pepper.
Stir the dressing with the salted cabbage. Transfer to some kind of dish (pot, or bucket) and set the press so that the level of the released juice is higher than the cabbage. Leave at room temperature for 2-3 days.

To serve the cabbage immediately, on the day of preparation, you can add a little vinegar to the dressing.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.