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.


★★★★★ 1 vote

10 Min
No-Cook or Other


  • 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 hot do you want it?)
  • 1 Tbsp
  • 2 Tbsp
    fish sauce

How to Make Kim Chi


  1. Hand shred the cabbage into bite sized pieces. Lightly salt and toss. Let it sit for 1/2 to an hour.
  2. Cover cabbage with water and allow to sit 30+ minutes or until the cabbage sinks (water is absorbed).
  3. Drain 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.
  4. Use gloves to toss it altogether to cover completely.
  5. Add fish sauce and mix lightly.
  6. Store 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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