kim chi
(1 rating)
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.
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(1 rating)
yield
8 -10
prep time
10 Min
method
No-Cook or Other
Ingredients For kim chi
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1napa cabbage, b roken into bite-sized pieces, salted
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1/2 cgreen onions, tops and bottoms julienne
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1/2 ccarrots, julienne
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1/2 cdaikon radish, sliced
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1 bunch(bulb) garlic smashed into a pulp
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1/4 ctoasted sesame seeds
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red pepper flakes (i used 1/4 cup....how hot do you want it?)
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1 Tbspsugar
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2 Tbspfish sauce
How To Make kim chi
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1Hand shred the cabbage into bite sized pieces. Lightly salt and toss. Let it sit for 1/2 to an hour.
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2Cover cabbage with water and allow to sit 30+ minutes or until the cabbage sinks (water is absorbed).
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3Drain the cabbage. A little water is ok...you don't want it too dry. Add the green onions, carrots, radish, garlic, sesame, red pepper, sugar and salt.
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4Use gloves to toss it altogether to cover completely.
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5Add fish sauce and mix lightly.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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