Kim Chi Recipe
cabbage - approximately one pound
4 cups of cold water
3 tablespoons of
1 tablespoon of fresh garlic, finely chopped
1 tablespoon of
fresh ginger, finely chopped
1 tablespoon of fresh green onions (scallions),
1 teaspoon of dried red chili pepper flakes (more if you like
things spicy, less if you don't)
1 1/2 to 2 teaspoons of sugar
and wash cabbage leaves. Sprinkle 2 tablespoons of sea or kosher salt evenly on
cabbage leaves. Place salted cabbage leaves in a large bowl, add 4 cups of cold
water, cover with plastic wrap, and place in refrigerator overnight. Be sure that
water covers all cabbage leaves - place a plate or other heavy object on top of
leaves to ensure that they stay covered with water.
next day, pour off water and thoroughly rinse cabbage leaves. You can shake them
gently in the sink to remove excess moisture.
cabbage leaves back into large bowl and add garlic, green onion or scallions,
ginger, dried red chili flakes, sugar, and 1 tablespoon of salt. Use your hands
to rub seasoning evenly into all cabbage leaves. Be sure to use gloves to do this,
otherwise, your hands will burn from the chili flakes. If you are pressed for
time, mix seasoning ingredients with about a cup of warm water before adding them
to cabbage to allow for easier distribution on cabbage leaves.
seasoned cabbage leaves into a large glass bottle. Be sure to use firm pressure
with your hands to push down on cabbage leaves as they stack up inside the bottle.
Transfer any liquid that accumulated during the mixing process into the bottle
as well - it will become kim chi brine. Some liquid will also come out of the
cabbage leaves as you press down on them as they are stacked in the bottle.
about 2 inches of room at the top of the bottle before capping it tightly with
a lid. Allow bottle of kim chi to sit at room temperature for 2-3 days.
kim chi is now ready to eat. Use scissors or a knife and cutting board to cut
cabbage leaves into 2 inch pieces before serving as a side dish to a bowl of rice,
soup, and perhaps a piece of fish. Refrigerate remaining kim chi and take out
small portions right before meals. The refrigerated kim chi will continue to ferment
slowly in the refrigerator over time, becoming more sour and flavorful with each
passing day. So long as you use clean utensils to take out small portions, it
will keep for up to a month in your refrigerator.
chi, Korean miso soup, a bowl of rice, and some dried anchovies are a typical
Korean meal - high in omega-3 fatty acids and friendly bacteria.
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