Custom Search
Homemade Kim Chi (Kimchee) Recipe
This yummy pickled cabbage is very easy to make. Some people spell it Kim Chi and some spell it Kimchee. Please note that while the salt tends to preserve food and some fermentation will occur, it is not pressure sealed or processed in a boiling water bath. Therefore, the kim chi should always be stored below 40 degrees F.
Ingredients
* 1 large head of Napa cabbage, chopped into 2-inch pieces
* 1/3 cup sea salt, or kosher salt
* 3 cloves of garlic
* 1/2 inch piece of ginger, peeled and minced
* 2 tablespoons Korean dried Chile flakes (you can substitute crushed red pepper flakes)
* 3 or 4 green onions sliced
Directions
1. Put the cabbage in a colander set over a bowl. Toss the cabbage with the salt using your hands. Let the cabbage set for about one hour. The cabbage will reduce in size and sweat liquid.
2. Pour off any accumulated liquid and rinse off the excess salt.
3. In a small bowl, mix the remaining ingredients. Then add to the cabbage and mix well.
4. Pack the cabbage in a large glass jar and seal.
5. Let the mixture set over night in a cool location. The longer it sets the more flavor will intensify and fermentation will develop.
6. Store in refrigerator below 40 degrees F.
It is normal for the kim chi to take on a slight pink color due to the reddish color of the chili flakes (or red pepper flakes). Kim chi has a strange odor naturally, not necessarily unpleasant, but strange. I have kept kim chi in the refrigerator for months but If any off-color (other than pink) or offensive odor occurs after extended storage, dispose of it.