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Winding Oak's Bookology Magazine

Kim-Chee

Kim-Chee
Serves 4
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Prep Time
7 min
Cook Time
24 hr
Prep Time
7 min
Cook Time
24 hr
Ingre­di­ents
  1. 12 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. 34 cup tamari soy sauce
  7. 12 cup water
  8. 14 cup apple cider vine­gar
  9. 2 Tbsp minced gar­lic
  10. 1 Tbsp hon­ey
  11. 4 dry hot chile pep­pers, split length­wise, seeds removed
Instruc­tions
  1. In a colan­der in the sink, sprin­kle cab­bage with salt and toss to com­bine. Let sit about 1 12 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: http://www.foodnetwork.com/recipes/guy-fieri/kim-chee-ks-way-recipe.html?oc=linkback
Bookol­o­gy Mag­a­zine https://www.bookologymagazine.com/

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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