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Kim Chee #1

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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.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 6.2
Dietary: Gluten-free, Vegan, Vegetarian
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
  • 1 lg Head Chinese Cabbage
  • 4 whole Green Onions with Tops
  • 1 clove Garlic
  • 1 whole Dried Hot Red Chili
  • 1 tsp Fresh Ginger Root, Grated
  • 3 tbsp Salt
  • 4 cups Cold Water
Directions
  1. 1
    Cut the Chinese cabbage into 1-inch long and 1-inch wide pieces.
  2. 2
    Sprinkle 2 tablespoons of salt over the cabbage pieces, mix well, and let sit for 15 minutes to draw out moisture.
  3. 3
    Trim the green onions and cut them into 1 1/2-inch lengths, then slice them lengthwise into thin strips.
  4. 4
    Rinse the salted cabbage thoroughly three times with cold water to remove excess salt.
  5. 5
    Drain the cabbage well in a colander.
  6. 6
    In a large mixing bowl, combine the drained cabbage, sliced green onions, minced garlic, dried chili, grated ginger, and 1 tablespoon of salt.
  7. 7
    Add enough cold water to just cover the mixture and stir well to distribute the ingredients.
  8. 8
    Transfer the mixture to a clean glass jar or container, ensuring the vegetables are submerged in the liquid.
  9. 9
    Cover the container loosely and let it stand at room temperature for 2 to 3 days to ferment.
  10. 10
    Taste the mixture daily until it reaches your desired level of sourness and fermentation.
  11. 11
    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.

Keywords: cabbage, fermented, pickled, korean, vegan, spicy, garlic, ginger, chili, green onion, crunchy, tangy, side dish, probiotic, healthy, homemade, preserved, asian, condiment
Read it online: https://www.chefs-mate.com/recipe/kim-chee-1/