How to make Kimchi- SK Khazana -

Fermented cabbage pickle all the way from Korea

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Chinese cabbage (चाइनीज़ बंदगोभी), Salt (नमक)

Cuisine : Korean

Course : Pickles, Jams and Chutneys

For more recipes related to Kimchi- SK Khazana checkout Spicy Cabbage Pickle. You can also find more Pickles, Jams and Chutneys recipes like French Onion Dip Instant Mango Pickle Gor Keri Spinach and Avocado Dip

Kimchi- SK Khazana

Kimchi- SK Khazana Recipe Card


Hindi: patta gobhi
Super healthy, cabbage goes a long way back. In ancient times, the Greeks treated it as a special food for its many medicinal properties. There are tales about raw cabbage juice being a standard treatment for a nasty hangover! Salads, dals, sabzis, pickles and even raitas, cabbage does full justice to each preparation. Shop for the ones that have a crisp, shiny look to it.

Prep Time : 1-2days

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Kimchi- SK Khazana Recipe

  • Chinese cabbage washed 500 grams

  • Salt to taste

  • Rice flour 1 tablespoon

  • White radish 70 grams

  • Spring onions 2

  • Chinese chives 6-8

  • Korean red chilli powder 1/4 cup

  • Garlic paste 1 1/2 tablespoons

  • Ginger 1 inch piece

  • Fish sauce 2 tablespoons

  • Castor sugar (caster sugar) 2 teaspoons


Step 1

Quarter the cabbage lengthwise, sprinkle salt between each layer of the cabbage. Keep them in a deep container, place a flat tray on it and place a heavy weight on top. Set aside for 2-3 hours.

Step 2

Heat a non-stick pan, add rice flour and 1 cup water and whisk till well combined. Cook, whisking continuously, till the mixture thickens.

Step 3

Trim the top of the radish and thinly slice into roundels. Further cut into thin strips.

Step 4

Thinly slice spring onions and cut chives into ½ inch pieces.

Step 5

Transfer the rice flour mixture into a bowl, add Korean red chilli powder, garlic paste and grate ginger into it. Add 2 tbsps fish sauce and 2 tsps castor sugar and mix well.

Step 6

Add the chopped radish, spring onions and Chinese chives and mix well.

Step 7

Take the cabbage out of the container and keep them on a plate. Dip them into fresh water. Drain them and place in a sieve so that all the excess water drains away.

Step 8

Apply the spiced rice flour mixture on each layer of the cabbage and roll. Transfer the rolls into an air-tight jar and set aside for 1 day.

Step 9

You can now use the kimchi.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.