Kim Chi

Sherry Blizzard


My friend and custodian at our school is from Korea and she taught me to make her Kim Chi. Fermented veggies are very good for you and I love cabbage and all things spicy. Thank you Sue for teaching me.

☆☆☆☆☆ 0 votes
10 Min
No-Cook or Other


napa cabbage, b roken into bite-sized pieces, salted
1/2 c
green onions, tops and bottoms julienne
1/2 c
carrots, julienne
1/2 c
daikon radish, sliced
1 bunch
(bulb) garlic smashed into a pulp
1/4 c
toasted sesame seeds
red pepper flakes (i used 1/4 hot do you want it?)
1 Tbsp
2 Tbsp
fish sauce


1Hand shred the cabbage into bite sized pieces. Lightly salt and toss. Let it sit for 1/2 to an hour.
2Cover cabbage with water and allow to sit 30+ minutes or until the cabbage sinks (water is absorbed).
3Drain the cabbage. A little water is don't want it too dry. Add the green onions, carrots, radish, garlic, sesame, red pepper, sugar and salt.
4Use gloves to toss it altogether to cover completely.
5Add fish sauce and mix lightly.
6Store in a clean glass jar or a plastic jar. If you want your Kim Chi on the sour side, let it sit for 1-2 days and then put it in the fridge.

About Kim Chi

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Asian
Other Tags: Quick & Easy, Healthy