Kim Chi
Description
This traditional Kim Chi is a vibrant, spicy fermented cabbage dish that serves as a staple side in Korean cuisine. It features crisp Chinese cabbage layered with a pungent paste made from daikon radish, green onions, ginger, garlic, and ground red pepper. The addition of pear adds a subtle sweetness that balances the heat and saltiness. Fermented for several days, the vegetables develop a complex tangy flavor and satisfying crunch. Perfect for serving alongside rice, grilled meats, or stews, this probiotic-rich condiment adds depth and zest to any meal. It keeps well in the refrigerator, improving in flavor over time, making it an excellent make-ahead recipe for home cooks who enjoy bold, authentic flavors.Ingredients
Directions
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Remove the outer leaves of the Chinese cabbage and set them aside.
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Quarter the cabbage heads lengthwise.
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Place the cabbage quarters in a large bowl and sprinkle generously with salt.
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Let the cabbage stand for 3 hours, turning occasionally, until it becomes flexible and produces brine.
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While the cabbage salts, peel the daikon radish and cut it into long, thin strips.
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Cut the green onions into 1-inch strips and then shred them lengthwise into thin slivers.
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Combine the daikon strips and shredded green onions in a separate bowl and let sit.
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Peel and mince the garlic and gingerroot.
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Cut the celery into 1-inch lengths and shred lengthwise.
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Peel, core, and slice the pear, then cut into long thin strips.
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In a small bowl, mix the minced garlic, ginger, shredded celery, pear strips, ground red pepper, and sugar.
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Combine this paste mixture with the daikon and onion bowl.
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Rinse the salted cabbage quarters under running water to remove excess salt.
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Pack the daikon and onion mixture generously between the leaves of each cabbage quarter.
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Place the filled cabbage quarters tightly into a clean crock or fermentation container.
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Layer any remaining vegetable mixture over the top of the cabbage.
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Press the cabbage down firmly to release any air pockets.
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Cover the top of the cabbage with the reserved outer leaves.
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Cover the container and place a small weight on top to keep the vegetables submerged.
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Let ferment at room temperature for 3 days.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 75.0kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 54.0mg3%
- Total Carbohydrate 17.4g6%
- Dietary Fiber 7.5g30%
- Sugars 9.6g
- Protein 3.9g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: After the initial 3-day fermentation, transfer the Kim Chi to the refrigerator. It can be stored for up to a month or longer. The flavor will continue to develop and become stronger over time.
Serving: Remove from the crock and store in glass jars in the refrigerator. Use as needed for side dishes, soups, or stir-fries.
Spiciness: This recipe is quite strong. If you prefer it hotter, you can add diced red peppers with seeds to the daikon and onion mixture before packing, but do so at your own risk.
Temperature: For best results during fermentation, keep the container in a cool place (around 60F or 15C) if possible, though room temperature is acceptable for the first few days.
