Please log in with your username or email to continue. By using our site, you agree to our cookie policy. How is where trusted research and expert knowledge come together. Vanna Tran is a home cook who kimchi quesadilla cooking with her mother at a very young age.

She has catered events and hosted pop-up dinners in the San Francisco Bay Area for over 5 years. How marks an article as reader-approved once it receives enough positive feedback. This article has been viewed 856,899 times. Kimchi is a classic Korean dish consisting of fermented cabbage and radish. Its tasty, spicy flavor makes it an ideal additional to rice, noodles, soup, and other dishes that need a little something extra. You can purchase prepared kimchi at Korean or Asian grocery stores, but it’s actually relatively easy to make at home. Use a sharp knife to cut 1 medium head of napa cabbage in half.

Next, slice each section in half again to form quarters and remove the core section from the bottom of each quarter. Vanna Tran, experienced cook, says, “If you don’t have napa cabbage, feel free to use any other kind of green cabbage. Make Kimchi Step 2 Version 4. Use the knife to slice each quarter crosswise. Traditionally, kimchi is made from cubed cabbage — you may also cut the quarters into cubes, if you prefer that size. Combine the cabbage and salt in a bowl. Use clean hands to gently massage the salt into the cabbage so the leaves start to soften.