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Kim Chee I

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&# 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.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 6.2
Dietary: Gluten-free
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
  • 1 head napa cabbage (1-1/2 to 2 pounds)
  • 2.5 tbsp salt
  • 0.25 lb daikon radish, peeled and cut into matchstick pieces
  • 2 whole green onions, cut into thin slivers
  • 3 cloves garlic, minced or pressed
  • 1-2 tsp Korean red pepper flakes or ground red pepper (cayenne)
  • 2 tsp sugar
Directions
  1. 1
    Cut the napa cabbage into 1-inch square chunks.
  2. 2
    Place the cabbage chunks in a large bowl and add 2 tablespoons of salt.
  3. 3
    Mix well to ensure all pieces are coated with salt.
  4. 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. 5
    Rinse the cabbage thoroughly under cold water to remove excess salt.
  6. 6
    Drain the cabbage well and return it to the bowl.
  7. 7
    Add the daikon radish, green onions, garlic, red pepper, sugar, and the remaining 1/2 tablespoon of salt.
  8. 8
    Mix everything together until well combined.
  9. 9
    Pack the mixture lightly into a clean 1-quart jar.
  10. 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
Read it online: https://www.chefs-mate.com/recipe/kim-chee-i/