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Winding Oak's Bookology Magazine


Serves 4
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Prep Time
7 min
Cook Time
24 hr
Prep Time
7 min
Cook Time
24 hr
  1. 1/2 medium head napa cabbage, uncored, roughly chopped
  2. 1 Tbsp kosher salt
  3. 1 cup carrot (julienned, matchstick size)
  4. 1 cup daikon radish (julienned, matchstick size)
  5. 2 green onions (split in half, cut in 2" sections)
  6. 3/4 cup tamari soy sauce
  7. 1/2 cup water
  8. 1/4 cup apple cider vinegar
  9. 2 Tbsp minced garlic
  10. 1 Tbsp honey
  11. 4 dry hot chile peppers, split lengthwise, seeds removed
  1. In a colander in the sink, sprinkle cabbage with salt and toss to combine. Let sit about 1 1/2 hours or until cabbage wilts. Rinse several times with cold water and drain well. Squeeze out any excess water. Combine cabbage with carrots, radish and green onions. In a small bowl, mix together soy sauce, water, vinegar, garlic, honey and chile peppers. Place cabbage mixture in a clean glass jar or glass bowl (about 1 quart or larger). Pour liquid over cabbage and place in refrigerator or cool dark place for 24 hours.
  2. Read more at:
Bookology Magazine

2 Responses to Kim-Chee

  1. Mary Casanova December 15, 2015 at 12:05 pm #

    I’m thrilled to see this recipe here! Our daughter-in-law is from Seoul, where our family went to celebrate a traditional Korean wedding not long ago. Ever since, I find myself craving kimchi, buying it, and consuming it. Now I have a can-do recipe for making it myself. I notice there is no fish sauce in this recipe, but that’s okay.

    How fitting to have this recipe posted at the same time Linda Sue Park’s new picture book is featured on Bookology! Smart!

    Mary Casanova

    • Vicki Palmquist December 19, 2015 at 7:47 am #

      We hope you enjoy it, Mary. We looked for a recipe without fish sauce … hopefully it still has an authentic flavor.

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