' Al Lago Wines - Korean Kimchi

Korean Kimchi

Recipe by Simone Lagomarsino


We enjoy food from around the world.  This recipe in particular is a delicious Korean side dish that has a wonderful flavor!

At a Glance

Prep Time: 30 minutes
Serves: Multiple Meal Preparations


It is important to have a Mason jar and a muddler -- such as the one shown here -- available to prepare this Korean Kimchi.





2 ½ pounds of Napa Cabbage, cut into 1-inch pieces

¼ cup of Sea Salt


½ of a Sweet Red Onion, chopped

1 teaspoon of Ginger, grated

5 or 6 Green Onions, julienned

1 head of Garlic, with the cloves peeled and minced

¼ cup of red pepper powder





Put the cabbage in a bowl and cover it with the salt.  Massage the salt into the cabbage with your hands.  Pour 1 cup of water over the cabbage.  Let the cabbage sit for 2 hours until the cabbage is wilted.  While the cabbage is wilting, use a blender (or food processor) to blend the sweet onion, garlic, ginger, and 2 ½ tablespoons of water together.




Pour the onion, garlic, and ginger mixture into a bowl.  Add the red pepper powder and julienned green onions and stir them together to form the seasoning paste for the Kimchi.  Once the cabbage has wilted, rinse it thoroughly under running water to get most of the salt off.  Place the cabbage and the paste in a large bowl and toss it until the cabbage is well coated.   Place the seasoned Kimchi in a Mason jar, then use a muddler to punch the cabbage down. Leave it on the counter for 2 days.  After 2 days on the counter, place the Kimchi in the refrigerator. 


Serving Suggestion:


This is a great side dish for many recipes.  In particular, we have enjoyed this flavorful side dish with bulgogi and a cabbage salad with a kimchi dressing. (include link here)


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