I love the Korean dish called ‘Namul’. I understand ‘Namul’ and Japan’s ‘Aemono’ are same type of dish, that is basically seasoned vegetables. I usually season ‘Namul’ with a small amount of grated Garlic, Salt and Sesame Oil. Today I added a very small amount of Vinegar and it improved the flavour. The vinegar also made the colour of Red Cabbage brighter. Just 1 teaspoon of Vinegar made such a difference!


4 Servings


250g Red Cabbage
1/2 teaspoon Salt
2 tablespoons Water *optional

1 small clove Garlic *grated
2 teaspoons Toasted Sesame Seeds
2 teaspoons Sesame Oil
1 teaspoon Rice Vinegar
1/4 teaspoon Asian Chicken Bouillon Powder *optional

  1. Place thinly sliced Red Cabbage in a bowl, add Salt and water, and massage with you hand. *Note: Adding some water speeds up this softening process.
  2. Drain and squeeze the Red Cabbage to remove excess salty water.
  3. Combine all the Dressing ingredients in a mixing bowl, add Red Cabbage, and mix to combine. Add extra Salt if required.