kim chi
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.
prep time
10 Min
cook time
method
No-Cook or Other
yield
8-10 serving(s)
Ingredients
- 1 - napa cabbage, b roken into bite-sized pieces, salted
- 1/2 cup green onions, tops and bottoms julienne
- 1/2 cup carrots, julienne
- 1/2 cup daikon radish, sliced
- 1 bunch (bulb) garlic smashed into a pulp
- 1/4 cup toasted sesame seeds
- - red pepper flakes (i used 1/4 cup....how hot do you want it?)
- 1 tablespoon sugar
- 2 tablespoons fish sauce
How To Make kim chi
-
Step 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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Step 2Cover cabbage with water and allow to sit 30+ minutes or until the cabbage sinks (water is absorbed).
-
Step 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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Step 4Use gloves to toss it altogether to cover completely.
-
Step 5Add fish sauce and mix lightly.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Asian
Category:
Vegetables
Tag:
#Quick & Easy
Tag:
#Healthy
Diet:
Vegetarian
Diet:
Diabetic
Diet:
Gluten-Free
Diet:
Vegan
Diet:
Low Fat
Diet:
Dairy Free
Diet:
Kosher
Diet:
Wheat Free
Diet:
Low Carb
Ingredient:
Vegetable
Method:
No-Cook or Other
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