Kim Chi

4
Sherry Blizzard

By
@akflurry

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.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
8-10
Prep:
10 Min
Method:
No-Cook or Other

Ingredients

Add to Grocery List

1
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 cup....how hot do you want it?)
1 Tbsp
sugar
2 Tbsp
fish sauce

How to Make Kim Chi

Step-by-Step

  • 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 ok...you 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.

Printable Recipe Card

About Kim Chi

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




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