Kim Chee Recipe
Experience a burst of flavor with our Kim Chee, a traditional Korean dish featuring perfectly fermented napa cabbage and radishes, seasoned with a symphony of spices including garlic, ginger, and chili pepper. This tangy and spicy delight offers a satisfying crunch that will elevate any meal, making it the perfect side dish or a zesty topping for your favorite rice or noodle dishes. Dive into the bold and vibrant tastes of our house-made Kim Chee!
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Kim Chee Ingredients
Method
Preparation Directions
- 1
Prepare the Cabbage
Cut the Napa cabbage into quarters and then chop into bite-sized pieces. In a large bowl, dissolve the sea salt in the water, and soak the cabbage pieces for 2 hours. Ensure the cabbage is fully submerged.
- 2
Make the Spice Paste
In a food processor, combine garlic cloves, ginger, Korean red pepper flakes, fish sauce, and sugar. Blend until you achieve a smooth paste.
- 3
Prepare Vegetables
Julienne the carrot and chop the green onions into small pieces.
- 4
Mix Everything Together
After the cabbage has soaked, rinse it thoroughly under cold water to remove excess salt. Drain well and transfer to a large mixing bowl. Add the spice paste, carrot, and green onions. Mix well, using your hands (consider wearing gloves) to ensure the cabbage is evenly coated.
- 5
Pack and Ferment
Transfer the kimchi mixture into a clean, airtight jar, pressing down firmly to remove air pockets. Leave some space at the top for fermentation. Seal the jar and let it sit at room temperature for 1 to 2 days to ferment. Once fermented to your liking, store it in the refrigerator.
