Kim Chee Recipe
Make Kim Chee Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main
Kimchi paste
Vegetables & aromatics
Optional finishing & serving
Method
Main
- 1
Prepare cabbage
Trim the base of each Napa cabbage and remove any damaged outer leaves. Quarter each head lengthwise and then cut each quarter crosswise into 2-3 pieces so you have manageable leaves for salting.
- 2
Salt the cabbage
In a large non-reactive bowl, dissolve 1 cup coarse kosher salt in 10 cups cold water. Submerge the cabbage pieces in the brine (use a plate to weigh them down if needed). Let cabbage soak and cure for 2 hours, turning every 30 minutes so salt distributes evenly.
- 3
Rinse and drain
After 2 hours, remove cabbage and rinse thoroughly under cold running water at least 3 times to remove excess salt. Taste a leaf: it should be seasoned but not overwhelmingly salty. Drain in a colander and gently squeeze out excess water. Leave to sit 20–30 minutes to release more liquid.
Kimchi paste
- 4
Make the paste
In a medium bowl combine 1/2 cup gochugaru, 8 minced garlic cloves, 2 tbs minced ginger, 1/4 cup fish sauce, 1 tbs sugar, 1 tbs saeujeot (or extra fish sauce) and 2 tbs water. Mix into a thick, spreadable paste. Adjust water a tablespoon at a time if too dry.
- 5
Add vegetables
Fold the julienned daikon/carrot (1 cup) and the 6 green onions and 1/2 cup chives into the paste until coated evenly.
Assembly
- 6
Combine paste with cabbage
Wearing disposable or clean kitchen gloves to protect your hands from chili and fermentation bacteria, spread the paste between each cabbage leaf and mound the coated vegetables on the surfaces so each piece is well seasoned. Work quickly to ensure even coverage.
- 7
- 8
Add finishing touches
If desired, drizzle 1/2 tsp sesame oil over the top and sprinkle 1 tsp toasted sesame seeds.
Fermentation & storage
- 9
Initial room-temperature fermentation
Close the jar loosely (lid cracked) or use an airlock lid. Leave at room temperature away from direct sunlight for 1–2 days to start fermentation. You'll see bubbles and a tangy aroma develop. Check daily and press the kimchi down if it rises above the brine.
- 10
Refrigerate
After 1–2 days at room temperature (longer in cooler kitchens), tighten the lid and transfer to the refrigerator. Flavor will continue to develop; kimchi is typically best after 1–2 weeks cold but can be eaten sooner. Store refrigerated up to 2–3 months; flavor becomes more sour over time.