Include in Print View:

Kim Chee #3

Kim Chee #3 recipe image
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.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 113.5
Dietary: Gluten-free
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
  • 4 pound Chinese celery cabbage (napa
Directions
  1. 1
    Cut the large leaves of the Chinese celery cabbage in half lengthwise.
  2. 2
    Slice all the cabbage leaves into 1/2-inch by 2-inch pieces.
  3. 3
    Cut the Chinese white radish into equal pieces, then slice into 1/2-inch rounds.
  4. 4
    Place the cabbage and radish slices in a large pot.
  5. 5
    Drain the oil from the canned flat anchovies and pour it over the cabbage and radish.
  6. 6
    Smash, peel, and mince the garlic cloves.
  7. 7
    Cut the scallions, including the tops, into thin strips lengthwise and then into 2-inch lengths.
  8. 8
    Add the anchovies, minced garlic, scallion strips, salt, hot pepper flakes, and cayenne pepper to the pot.
  9. 9
    Mix all ingredients thoroughly to ensure even coating.
  10. 10
    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.

Keywords: kimchi, korean, cabbage, napa, fermented, spicy, garlic, scallions, radish, chili, anchovy, side dish, preserved, vegetables, traditional, crunchy, tangy, homemade, probiotic
Read it online: https://www.chefs-mate.com/recipe/kim-chee-3/