Pickled chilli cabbage and mustard greens

Preparation info
  • Makes

    600 ml

    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

A staple of the Korean diet, the fiery-hot and wonderfully acidic kimchi is served with everything from rice to roasted meats. It can be bought from most Asian food stores, as it is considered a convenience food and is used in the same way as chilli sambals are in other Asian cuisines. But try making it at home for the best results.


  • 1 Chinese cabbage
  • 1 bunch large mustard greens
  • 1 tablespoon


Remove core from cabbage and discard, then separate leaves. Wash cabbage and mustard greens well and arrange in layers in a deep-sided, non-reactive dish, sprinkling sea salt and castor sugar between each layer. Cover with another dish and put a weight on top, then set aside for 24 hours.

Drain cabbage and greens, then wash and pat dry. Combine marinade ingredients in a large, non-react