Recipe by Dib's
This a spicy pickled cabbage dish-very good. The original for this recipe came from "Stocking Up" I added more peppers, garlic, vinegar and radishes-I like it hot.
Top Review by SRN
I must apologize. I didn't realize that I hadn't written anything before submitting my previous review on this recipe. This is a very good kim chee recipe. I added lots more fresh garlic, ginger and hot peppers. That's just our preference in enjoying it more spicy. I used Thai peppers from Vietnam. I also added mustard greens to the recipe, and I used rice vinegar istead of apple cider vinegar. I also used sugar instead of honey. Healthy choice wise, the honey would be better, but it was just more convenient at the time to use the sugar. This is a delicious recipe, and I'm very greatful to have found it! Of all the kim chee recipes, both at this site and others, this one was the most helpful in getting me started making my own kim chee. Thanks, DiB!
- 1 lb green cabbage
- 1 large carrot
- 1⁄2 lb white oriental radishes (about 4-5)
- 3 scallions, sliced thin
- 1⁄4 cup soy sauce
- 1⁄2 cup water
- 2 teaspoons honey
- 4 teaspoons cider vinegar
- 2 teaspoons grated fresh ginger
- 4 -6 garlic cloves, minced
- 3 -5 dried hot red chili peppers, split (2 inches long)
Directions See How It's Made
- Slice the cabbage, carrot, and radishes thin and into 2 1/2 inch long strips.
- Toss with the scallions and soy sauce and water.
- Cover and let stand overnight at room temperature.
- Drain liquid from the veg-save liquid and add honey and vinegar-whisk well.
- Add the ginger, garlic and peppers to the veg and pack into a sterilized quart jar.
- Pour liquid into jar and add water if needed to cover veg.
- Cover loosely with a lid and let sit at room temp for 3-5 days.
- You will see that the liquid will bubble and the flavor will be sour.
- Now you want to refrigerate for about 4 days, the cabbage will become translucent and will be ready to serve at this point.
- You can keep this in the fridge for 2 months.
- Makes 1 quart.