A staple dish in Korean cuisine made from salted and fermented cabbage.
Kimchi Recipe by Chef Ranveer Brar

- 4

Cooking Time

-40 Min


- dip


- Medium

Preparation Time

- 22 Min


  • 1 Napa Cabbage (Small)
  • 1 Apple
  • 1 Onion
  • 2 tsp Fresh Ginger
  • 2 tsp Garlic
  • 2 tsp Gochugaru chilli Flakes
  • 2 tbsp Vegetable Stock
  • 2 tsp Milk Whey
  • 1 tsp Black Sesame Seeds
  • to taste Salt
  • 100 gms Monterey Jack Cheese.


  1. 1

    In a blender add 1 chopped apple, 1 sliced onion, 2 tsp chopped ginger-garlic and make a paste.
  2. 2

    In a separate bowl, mix 2 tsp gochugaru chilli flakes with 2 tsp milk whey and keep aside.
  3. 3

    Tear 1 napa cabbage into large pieces and place in a bowl, add salt to taste and hot water to the bowl and let it stand for few minutes.
  4. 4

    Squeeze the water from the cabbage and drain water from bowl.
  5. 5

    Add the blended mixture with gochugaru chilli flakes milk whey paste, black 1 tsp black sesame seeds and cabbage, mix well.
  6. 6

    For the 2nd portion cut small dices of 100 gms Monterey Jack cheese, mix with the rest of kimchi, ferment cheese Kimchi for 2 days and store in refrigerator.
  7. 7

    Kimchi is ready to be served.

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