Kim Chee Recipe
Experience the bold flavors of our Kim Chee, a traditional Korean side dish made from fermented napa cabbage and a medley of spices. Each bite bursts with tangy, spicy goodness, perfectly balancing crunch and zest. Ideal as a sidekick to your meal or a flavorful addition to your favorite dishes, this Kim Chee will awaken your taste buds and transport you to the vibrant streets of Korea.
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Ingredients
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Kim Chee Ingredients
Method
Kim Chee Preparation
- 1
Prepare the Cabbage
Cut the Napa cabbage into quarters and remove the core. Chop into bite-sized pieces and place in a large bowl.
- 2
Salting
Dissolve the coarse sea salt in 4 cups of water. Pour the saltwater over the cabbage, making sure all pieces are submerged. Let it sit for 2 hours, turning occasionally.
- 3
Rinse and Drain
After 2 hours, rinse the cabbage thoroughly under cold water to remove excess salt. Drain well and set aside.
- 4
Make the Spice Paste
In a bowl, combine minced garlic, grated ginger, red pepper flakes, and fish sauce. Mix until well combined to create a paste.
- 5
Combine Ingredients
In a large mixing bowl, add the drained cabbage, chopped green onions, julienned carrot, and daikon radish. Add the spice paste and mix everything together with your hands, wearing gloves if preferred.
- 6
- 7
Ferment
Seal the jars and let them sit at room temperature for 1 to 5 days, depending on your desired level of fermentation. Check daily and refrigerate once fermented to your liking.
