Kim Chee Recipe
Experience the bold and tangy flavors of our Kim Chee, a traditional Korean side dish crafted from fermented Napa cabbage and radishes. Each bite bursts with a delightful balance of spice and umami, enhanced by garlic, ginger, and a hint of sweetness. Perfectly paired with grilled meats or enjoyed on its own, this vibrant dish adds a refreshing kick to any meal.
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Ingredients
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Vegetables and Seasonings
Method
Preparation Steps
Prepare the Cabbage
Cut the Napa cabbage into quarters and remove the core. Chop the quarters into bite-sized pieces. In a large bowl, dissolve the coarse sea salt in water. Submerge the cabbage in the saltwater and let it soak for 1-2 hours, tossing occasionally.
Make the Kimchi Paste
In a mixing bowl, combine the Korean red pepper flakes, minced garlic, grated ginger, fish sauce, and sugar. Mix well to form a paste.
Combine Ingredients
After soaking, rinse the cabbage thoroughly under cold water to remove excess salt. Drain and squeeze out any excess water. In a large mixing bowl, combine the cabbage, kimchi paste, chopped green onions, and julienned carrots. Mix thoroughly, ensuring all vegetables are coated with the paste.
Pack and Ferment
Transfer the mixture to a clean, airtight container or jar, pressing down firmly to remove air pockets. Leave about an inch of space at the top. Seal the container and let it sit at room temperature for 1-5 days for fermentation, depending on your taste preference.
Store and Serve
Once fermented to your liking, store the kimchi in the refrigerator. It can be enjoyed immediately but tastes best after a week. Serve as a side dish or condiment.
