Kim Chi

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Kim Chi
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Kim Chi is awesome!!! I can eat it with anything. It's a fermented food which comes with all kinds of added health benefits. This is very easy to make -if you have children, they will enjoy making it (eating it may be a different story). 4 servings is roughly half a jar. If you're going to make this, change the servings to at least 8
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Kim Chi
Kim Chi is awesome!!! I can eat it with anything. It's a fermented food which comes with all kinds of added health benefits. This is very easy to make -if you have children, they will enjoy making it (eating it may be a different story). 4 servings is roughly half a jar. If you're going to make this, change the servings to at least 8
Servings Prep Time Cook Time Passive Time Calories
1 hour 0 minutes 7 days 37kcalPer
Servings Prep Time
1 hour
Cook Time Calories
0 minutes 37kcal
Ingredients
Units:
Ingredients
Units:
Instructions
  1. 1. Prep cabbage Wash cabbage well and pat dry with paper towels. Spread the dried cabbage out on sheet pans and place a paper towel over it. Then sprinkle kosher salt on all sides. Place in the refrigerator overnight to allow the cabbage to dry out and loose some of its moisture. Do not wrap the sheet pan in plastic.
  2. 2. Stack cabbage with seasoned salt. Transfer the prepped cabbage to a large plastic (not metal) container. Mix the remaining kosher salt and cayenne together. Place the cabbage into the container in several layers by sprinkling the seasoned salt between each layer of cabbage. Place a lid over the cabbage that is smaller than the container so that it will rest on the cabbage itself. If you must use something metal wrap it in plastic. Place a heavy weight on top of the lid (cans of food) and refrigerate for one week. After one week, remove the weights and the lid and rinse the cabbage thoroughly under cold running water. Squeeze out as much moisture as possible.
  3. 3. Layer cabbage. At this point, roughly chop the cabbage in larger pieces. In a clean, non-metal container layer combine the rinsed & drained cabbage with the scallions, garlic, hot pepper flakes and fresh ginger.
  4. 4. Close and Refrigerate At this point, you can either place the kim chi into mason jars. Do not use other containers as the kim chi will form a gas that will pop them open. Let sit for another 3 days before enjoying.
Recipe Notes

Here's a few of seasonings to help speed this along.

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