Kim Chee I

chefs-mate chefs-mate 0 Comments
Servings: 4 Difficulty: Intermediate
Jump To Recipe Print Recipe
A classic, tangy Korean fermented cabbage side dish with spicy, savory depth.
Kim Chee I recipe image

This traditional Kim Chee offers the perfect balance of spicy, salty, and umami flavors in a crunchy, fermented texture. Made with fresh napa cabbage, daikon radish, and aromatic garlic and red pepper, it’s a vibrant condiment that elevates simple meals. Ideal for accompanying rice, noodles, or grilled meats, this vegan-friendly side dish develops complex flavors as it ferments. Whether you enjoy it fresh or after a few days of aging, it brings authentic Korean home-style taste to your table. A staple in many households, itâÂÂs both a culinary delight and a probiotic-rich addition to your diet.

Kim Chee I recipe image
Print Recipe

Kim Chee I

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 6.2

Description

This traditional Kim Chee offers the perfect balance of spicy, salty, and umami flavors in a crunchy, fermented texture. Made with fresh napa cabbage, daikon radish, and aromatic garlic and red pepper, it&# 226;ÂÂs a vibrant condiment that elevates simple meals. Ideal for accompanying rice, noodles, or grilled meats, this vegan-friendly side dish develops complex flavors as it ferments. Whether you enjoy it fresh or after a few days of aging, it brings authentic Korean home-style taste to your table. A staple in many households, itâÂÂs both a culinary delight and a probiotic-rich addition to your diet.

Ingredients

Directions

  1. Cut the napa cabbage into 1-inch square chunks.
  2. Place the cabbage chunks in a large bowl and add 2 tablespoons of salt.
  3. Mix well to ensure all pieces are coated with salt.
  4. Cover the bowl and let stand at room temperature for 3 to 4 hours, or until the cabbage is wilted and reduced to about half its original volume.
  5. Rinse the cabbage thoroughly under cold water to remove excess salt.
  6. Drain the cabbage well and return it to the bowl.
  7. Add the daikon radish, green onions, garlic, red pepper, sugar, and the remaining 1/2 tablespoon of salt.
  8. Mix everything together until well combined.
  9. Pack the mixture lightly into a clean 1-quart jar.
  10. Cover with a lid or plastic wrap and let stand at room temperature for 1 to 4 days, tasting often until fermented to your liking.

Nutrition Facts

Servings 4

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

Fermentation time depends on temperature. In warm weather, it may take only 1 to 2 days; in cooler weather, allow 3 to 4 days.

Store finished kimchi in the refrigerator, covered, for up to 2 weeks. The flavor will continue to develop and become tangier over time.

This recipe makes about 3-1/2 cups of kimchi.

Keywords: kimchi, korean, cabbage, napa, fermented, spicy, vegan, side dish, garlic, daikon, radish, red pepper, probiotic, asian, condiment, preserved, gluten free, dairy free
Recipe Card powered by WP Delicious