Kim Chee

This traditional Kim Chee recipe captures the authentic, punchy flavor of Korean home cooking. Using fresh Napa cabbage and crisp white radish, this dish is seasoned with a robust mixture of minced garlic, scallions, anchovies for umami depth, and a generous amount of hot pepper flakes and cayenne. The fermentation process softens the vegetables while developing complex, tangy notes that pair perfectly with rice, noodles, or grilled meats. It is a vibrant, spicy side dish that adds a necessary kick to any meal. While simple to prepare, the two-day resting period allows the flavors to meld beautifully, resulting in a crunchy, savory condiment that is both addictive and nutritious.

Cuisine: Korean

Courses: Side Dishes

Difficulty: Intermediate

Servings: 4

Calories: 113.5

Dietary: Gluten-free

Description

This traditional Kim Chee recipe captures the authentic, punchy flavor of Korean home cooking. Using fresh Napa cabbage and crisp white radish, this dish is seasoned with a robust mixture of minced garlic, scallions, anchovies for umami depth, and a generous amount of hot pepper flakes and cayenne. The fermentation process softens the vegetables while developing complex, tangy notes that pair perfectly with rice, noodles, or grilled meats. It is a vibrant, spicy side dish that adds a necessary kick to any meal. While simple to prepare, the two-day resting period allows the flavors to meld beautifully, resulting in a crunchy, savory condiment that is both addictive and nutritious.

Ingredients

4 pound Chinese celery cabbage (napa)
0.25 lb Chinese white radish
2 small flat anchovies
4 large cloves garlic
3 whole scallions (including tops)
0.25 cup salt
4 tablespoon hot pepper flakes
2 tablespoon cayenne pepper

Directions

1
Cut the large leaves of the Chinese celery cabbage in half lengthwise.
2
Slice all the cabbage halves into 1/2-inch by 2-inch pieces.
3
Cut the Chinese white radish into equal pieces, then slice into 1/2-inch rounds.
4
Place the sliced cabbage and radish in a large pot.
5
Drain the oil from the canned anchovies and pour it over the vegetables.
6
Smash, peel, and finely mince the garlic cloves.
7
Cut the scallions into thin strips lengthwise, then cut those strips into 2-inch lengths.
8
Add the anchovies, minced garlic, scallions, salt, hot pepper flakes, and cayenne pepper to the pot.
9
Mix all ingredients thoroughly to ensure the seasoning is evenly distributed.
10
Cover the pot tightly and let it stand at room temperature for 2 days to ferment.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 113.5kcal

% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 81.7mg4%
Total Carbohydrate 26.3g9%
Dietary Fiber 11.3g46%
Sugars 14.5g
Protein 5.9g12%

* 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 2-day fermentation period, transfer the kimchi to a tightly covered jar and refrigerate. It will keep for up to 2 weeks. The flavor will continue to develop and become more sour over time.

Ingredient Note: "Chinese celery cabbage" refers to Napa cabbage. Ensure you are using the correct variety with crinkly, pale green leaves.

Vegan Variation: Traditional kimchi often uses fish sauce or anchovies for umami. This recipe uses anchovies. For a strict vegan version, omit the anchovies and their oil, or substitute with a splash of soy sauce or mushroom powder.

Safety: Ensure the jar or pot is sealed properly during fermentation to allow gases to escape without letting contaminants in. If any mold appears (other than white kahm yeast which can be skimmed off), discard the batch.

Keywords: kimchi, korean, cabbage, napa, fermented, spicy, garlic, radish, scallions, cayenne, pepper flakes, anchovies, side dish, condiment, probiotic, vegetable, asian, homemade

Read it online: https://www.chefs-mate.com/recipe/kim-chee-2/

Kim Chee – 2

Nutrition Facts