Purple Kimchi
Discover the vibrant flavors of Purple Kimchi—a tangy, spicy fermented vegetable dish made with purple cabbage and traditional Korean spices. This colorful kimchi adds a bold, probiotic-rich kick to any meal.
Ingredients
- 1 small purple cabbage or 1/2 large purple cabbage, cut into 1/2″ shreds
- 2 tbsp Kosher salt
- 1 tsp sugar
- 2 tbsp each minced garlic and ginger
- 5 ea scallions, cut into 2” julienne
- 1 ea any color carrot, cut into 1” julienne
- 2 ea radishes, I used baby purple daikon and half a black radish and half a watermelon radish
- 1 tbsp dried Korean chili flake
- 2 ea minced Thai chili
- 1 ea thin-sliced serrano chili
- 1/4 cup grated Asian pear
- 1 tsp rice flour
- 3 tbsp gochujang
- 4 tbsp fish sauce
- 1 tsp sesame oil
- 2 tbsp sesame seeds
- 1 tsp salt
- 1/2 tsp sugar
Directions
Source: Chef Elizabeth Falkner for The Chef’s Garden
- Sprinkle cabbage with salt and sugar and put weight on it at room temperature overnight.
- Rinse off cabbage.
- Mix the rest of the ingredients with the cabbage the next day and cover with a clean towel or loose lid for 24 hours at room temperature.
- Pack in jars and keep refrigerated for 2 weeks.
- Keep in refrigerator for up to 6 months.
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