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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About Chef

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Ranveer Brar


Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

Other Shows by host:
The Great Indian Rasoi 1 | Health Bhi Taste Bhi |
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