Kim Chi Recipe

Kim Chi


I am something of a nut for kim chi. God knows why. This was my first attempt but not my last, mainly because I wasn't entirely happy with this recipe. It was nice nonetheless and I'm putting it on here anyway. I hope to follow it up with a better recipe that I found and will make in the future.
  • 2 Chinese cabbages
  • 5-10 spring onions
  • Sea salt or other non-iodized salt, at least 100 g
  • 4 heaped tablespoons (about 20 g) Korean chili powder
  • 2-3 cloves garlic, crushed
  • 2 tablespoonfuls sugar, any kind
  • Small piece of ginger (5 g), crushed, or teaspoonful powdered ginger
  • Half an onion (optional)

How to make Kim Chi

1.  Rinse the cabbages, then quarter them lengthwise, discard the stems, and then chop the cabbages laterally, which should leave you with the largest pieces measuring perhaps 5 cm on a side.
2.   Place the cabbage in a clean plastic bag or equivalent (with no holes) and sprinkle salt over each layer. The best kind of salt is sea salt, although non-iodized table salt will do. This will create a brine solution with the cabbage juice.  Press the leaves in your hand to squeeze as much water out of them as possible. Once finished, tie up the bag and set it aside for 5-6 hours.
3.  Take the cabbage out of the salt solution and rinse it if necessary. It should be a lot softer than it was. Again, remove surplus water. Place cabbage in a sealable plastic box. Add the spring onions, chopped into small pieces. Crush the garlic and ginger in a press and mix in. You may also add half an onion,
4.  Add the chili powder. Unsurprisingly, the best chili powder for kim chi can be found at a Korean grocery store, which has a bright red color. It is possible to use other kinds of chili powder, or puréed or thinly sliced chili peppers if this is unavailable. If you use hot chili powder, you might want to reduce the amount. Add two tablespoonfuls of sugar.  Mash the chili powder into the leaves as you did in much the same way with the salt. If the color doesn’t seem dark enough, add more chili powder. It’s a good idea to wear gloves while doing this.
5.  Put the containers aside for three or four days in a cool location. No snacking. After that, store it in the refrigerator.

The recipe called for "kim chi sauce" which I didn't have but I suspect would have added a lot in flavour. If you can get your hands on "kim chi sauce" I recommend that you try this recipe in addition to it. 
  • yongfook
    yongfook says

    i likes

  • Larph
    Larph says

    i love this kind of kim chi as opposed to the ones that have been left a while to mature etc. i likes it refreshing and crunchy meselfs.

  • mahimahi70
    mahimahi70 says

    Thank God for Kim Chi Best with Rice Yummy

  • mahimahi70
    mahimahi70 says

    Thank God for Kim Chi Best with Rice Yummy

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