• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Kim Chee #2

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 1 md Head napa cabbage
  • -(1-1/2 to 2 pounds)
  • 2 1/2 tb Salt
  • 1/4 lb Daikon (it's a Asian turnip)
  • -peeled and cut into
  • -matchstick pieces (option)
  • 2 Green onions (including
  • -tops); cut into thin
  • -slivers
  • 3 Cloves garlic; minced or
  • -pressed
  • 1 To 2 teaspoons Korean red
  • -pepper or ground red pepper
  • -(cayenne)
  • 2 ts Sugar


Cut cabbage into chunks about 1-inch square; place in a large bowl and add
2 tablespoons of the salt. Mix well. Cover and let stand at room
temperature until cabbage is wilted and reduced to about half its original
volume (3 to 4 hours). Rinse thoroughly; drain. Return to bowl along with
daikon (if used), onions, garlic, pepper, sugar, and remaining 1/2
tablespoon salt; mix well. Pack lightly into a 1-quart jar; cover with lid
or plastic wrap and let stand at room temperature, tasting often, until
fermented to your liking. (In warm weather, fermentation may only take 1
to 2 days; in cooler weather, count on 3 to 4 days.) Store in the
refigerated, covered, for up to 2 weeks.

Makes about 3-1/2 cups.

Shared by Cate Vanicek

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