Homemade Kimchee

Print recipe & shopping list
Homemade Kimchee
Submitted by:
Rating: 
Makes: 16 servings adjust
Traditional bottled kimchee uses fish sauce. This homemade vegetarian version is much crisper and lighter.

Directions

Ingredients

  • 2 pounds Napa Cabbage
  • 1⁄4 cup Kosher Salt

Step 1

Remove the limp outer leaves from the cabbage. Quarter the cabbage lengthwise and then cut across each quarter into 1 1/2 inch wide pieces. Place the cabbage in a very large mixing bowl and toss with the kosher salt until evenly coated. Cover with a dish towel and let stand for 30 minutes. Toss the salted cabbage 2 or 3 times while it stands.

Ingredients

  • 3 Green Onions, finely chopped
  • 1 medium Carrot, grated
  • 3 teaspoons Fresh Ginger, grated
  • 1 clove Garlic, minced
  • 1⁄2 teaspoon Sugar
  • 2 tablespoons Red Pepper Flakes, adjusting for taste
  • 1 1⁄2 teaspoons Sea Salt

Step 2

Once the time is up, rinse the cabbage thoroughly with cold water and drain. Toss with the remaining ingredients and pack into a large crock or food safe pottery. Add just enough water to cover the cabbage. If you can, weigh it all down with a plate to keep it well packed. Cover the mixture and allow it to sit in a cool, dry place for 2 days.
 

Step 3

Transfer to glass jars and store in the refrigerator.
Kitchen Monki sign up