This traditional Kim Chee recipe transforms simple napa cabbage into a vibrant, spicy, and tangy delicacy through fermentation. The combination of fresh garlic, scallions, radish, and hot pepper flakes creates a complex flavor profile that is both fiery and savory. The addition of anchovies provides a deep umami backbone, while the salt draws out moisture to create the perfect brine. Ideal as a side dish for rice or grilled meats, this fermented cabbage adds a crunchy texture and bold zest to any meal. It improves with age, developing richer flavors over time in the refrigerator.
Kim Chee #3
Description
This traditional Kim Chee recipe transforms simple napa cabbage into a vibrant, spicy, and tangy delicacy through fermentation. The combination of fresh garlic, scallions, radish, and hot pepper flakes creates a complex flavor profile that is both fiery and savory. The addition of anchovies provides a deep umami backbone, while the salt draws out moisture to create the perfect brine. Ideal as a side dish for rice or grilled meats, this fermented cabbage adds a crunchy texture and bold zest to any meal. It improves with age, developing richer flavors over time in the refrigerator.Ingredients
Directions
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Cut the large leaves of the Chinese celery cabbage in half lengthwise.
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Slice all the cabbage leaves into 1/2-inch by 2-inch pieces.
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Cut the Chinese white radish into equal pieces, then slice into 1/2-inch rounds.
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Place the cabbage and radish slices in a large pot.
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Drain the oil from the canned flat anchovies and pour it over the cabbage and radish.
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Smash, peel, and mince the garlic cloves.
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Cut the scallions, including the tops, into thin strips lengthwise and then into 2-inch lengths.
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Add the anchovies, minced garlic, scallion strips, salt, hot pepper flakes, and cayenne pepper to the pot.
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Mix all ingredients thoroughly to ensure even coating.
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Cover the pot tightly and let it stand at room temperature for 2 days to ferment.
Nutrition Facts
Servings 1
- 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 initial 2-day fermentation at room temperature, transfer the Kim Chee to a tightly covered jar and refrigerate. It will keep for up to 2 weeks, though it may continue to ferment and become more sour over time.
Ingredient Note: The original ingredient list mentions "drain the oil from the anchovies," implying canned anchovies are used. Ensure you use small, flat anchovies for the best texture and flavor integration.
Variation: For a vegan version, omit the anchovies and replace the anchovy oil with a splash of sesame oil or vegetable oil, and consider adding a pinch of sugar to balance the saltiness.
