READY IN: 72hrs 15mins
Recipe by Anila V.

This has become my standard kim chee recipe. You can easily vary the level of heat by the amount of cayenne pepper used. I share this with just about everyone I know. Be prepared to make more, it will literally disappear.

Top Review by pinguinxxx

I reviewed this recipe earlier and commmented on the high salt content. I was right, I repeated this recipe with 2 tablespoons of salt in the brining step and 1 tablespoon in the final mix. It worked out perfect this way, Not too salty, good heat, good texture. Below is my original review: "I gave this recipe a 4 star because I think it would be excellent (5 star) with less salt even though it's way too salty (3 star) as it is. It seems to have the perfect amount of cayenne and chili pepper flakes, the heat is pretty much what I was looking for. The 3 day process gives it just the right texture. Just way too much salt. I'm going to try to do it again with maybe half or less the salt and I think it will be just right. I'll leave another note once I do. -- posted Nov 17, 2005"

Ingredients Nutrition


  1. Chop chinese cabbage into 2 inch pieces.
  2. Place chopped cabbage in ceramic bowl with sea salt and water.
  3. Cover and let sit for 2 days.
  4. Combine sugar, cayenne, chili pepper, garlic, ginger, salt and water in a pot and bring to boil.
  5. Let cool to about 100 degrees.
  6. Drain cabbage from saline brine.
  7. Pack pint jars with cabbage and cover with prepared sauce.
  8. Cap and refrigerate for 1 day-- ENJOY!

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