Side Kim Chee Recipe
Make Side 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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Vegetables
Seasoning
Method
Preparation
- 1
Prepare the Napa Cabbage
Cut the Napa cabbage into quarters lengthwise and remove the core. Chop the quarters into bite-sized pieces and place them in a large bowl.
- 2
Salt the Cabbage
Sprinkle the chopped Napa cabbage with salt and toss well to coat. Let it sit for about 1-2 hours, tossing occasionally until the cabbage wilts and releases some moisture.
- 3
Prepare the Carrots and Green Onions
While the cabbage is salting, peel the carrots and julienne them into thin strips. Chop the green onions into small pieces, using both the white and green parts.
- 4
Make the Kim Chee Paste
In a small bowl, combine the Korean red pepper flakes, sugar, fish sauce, and sesame oil. Mix well to form a paste.
- 5
Prepare Garlic and Ginger
Peel and mince the garlic cloves and grate the ginger. Add these to the kim chee paste and mix until well combined.
Mixing
- 6
Combine Ingredients
Once the cabbage has wilted, rinse it under cold water to remove excess salt and drain well. Add the cabbage, carrots, and green onions to a large mixing bowl.
- 7
Add Kim Chee Paste
Pour the prepared kim chee paste over the vegetables. Use your hands (wearing gloves if desired) to mix everything together thoroughly, ensuring all vegetables are evenly coated.
Fermentation
- 8
Pack into Jars
Transfer the mixture into clean, airtight jars, pressing down firmly to remove any air pockets. Leave some space at the top of each jar for expansion.
- 9
Ferment
Seal the jars and let them sit at room temperature for 1-2 days to ferment. Taste after 24 hours; if it’s sour enough for your liking, move the jars to the refrigerator to slow down the fermentation process.
