This refreshing pickled cabbage dish offers a bright, tangy flavor profile with a gentle heat from fresh chilies and ginger. Using crisp Chinese cabbage, it delivers a satisfying crunch and probiotic-rich fermentation. Perfect as a side dish to cut through rich meals or as a palate cleanser. This simple, vegan-friendly recipe requires minimal ingredients but delivers maximum flavor complexity. Ideal for summer gatherings or as a healthy addition to any dinner table. The fermentation process enhances the natural sweetness of the cabbage while creating a distinctive sour note that complements spicy or savory dishes beautifully.
Kim Chee #1
Description
This refreshing pickled cabbage dish offers a bright, tangy flavor profile with a gentle heat from fresh chilies and ginger. Using crisp Chinese cabbage, it delivers a satisfying crunch and probiotic-rich fermentation. Perfect as a side dish to cut through rich meals or as a palate cleanser. This simple, vegan-friendly recipe requires minimal ingredients but delivers maximum flavor complexity. Ideal for summer gatherings or as a healthy addition to any dinner table. The fermentation process enhances the natural sweetness of the cabbage while creating a distinctive sour note that complements spicy or savory dishes beautifully.Ingredients
Directions
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Cut the Chinese cabbage into 1-inch long and 1-inch wide pieces.
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Sprinkle 2 tablespoons of salt over the cabbage pieces, mix well, and let sit for 15 minutes to draw out moisture.
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Trim the green onions and cut them into 1 1/2-inch lengths, then slice them lengthwise into thin strips.
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Rinse the salted cabbage thoroughly three times with cold water to remove excess salt.
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Drain the cabbage well in a colander.
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In a large mixing bowl, combine the drained cabbage, sliced green onions, minced garlic, dried chili, grated ginger, and 1 tablespoon of salt.
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Add enough cold water to just cover the mixture and stir well to distribute the ingredients.
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Transfer the mixture to a clean glass jar or container, ensuring the vegetables are submerged in the liquid.
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Cover the container loosely and let it stand at room temperature for 2 to 3 days to ferment.
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Taste the mixture daily until it reaches your desired level of sourness and fermentation.
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Once fermented to taste, cover tightly and refrigerate. Store for up to 2 weeks.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 6.2kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 4.5mg1%
- Total Carbohydrate 1.4g1%
- Dietary Fiber 0.6g3%
- Sugars 0.8g
- Protein 0.3g1%
* 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: Keep refrigerated after fermentation is complete to slow down the process and maintain crispness.
Variations: Adjust the amount of chili and ginger to control the heat level. You can also add radish or carrots for extra crunch.
Tip: Ensure all utensils and containers are clean to prevent unwanted mold growth during fermentation.
Yield: This recipe makes approximately one quart of pickled cabbage.
