Carol's Kimchee

Kimchi, a staple in Korean cuisine, is a traditional side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings including chili powder, scallions, garlic, ginger, and jeotgal.

I love anything pickled and make a lot of pickles…Kimchee never made it and I was reading a post from Sugar bundle Betty isn’t that a lovely name on Kimchee, not just the recipe but about Kimchee and it got me thinking. The ingredients I could everything except for the Korean pepper powder and when I did find it..surprise, surprise they don’t deliver here…This lady has been an angel so helpful and experimented herself and asked other Korean friends and told me what I could substitute. How amazing is that?  So my first batch of Kimchee. I did cut back on the chilies. Yes me!
I have a new toy and it grinds my spices to perfection and I had these lovely dried chilies from Chiang Mai, so tiny, but little bombs!
1 Napa Cabbage (Chinese cabbage)
6-7 cloves of garlic crushed
Half cup of sea salt
6 green onions sliced
1 tbsp fresh ginger grated
4 cups of water
2 tbsp of Thai chilies blitzed into a powder (I used 1tbsp) and if you can get Korean pepper powder where you are it is 3/4 cup.
Tear the cabbage into pieces and put in a bowl, add salt and 3 cups of the water leave the container on the kitchen top for an hour and a half turning occasionally.
Add all the other ingredients to a smaller bowl and add one cup of water. Set to one side.
When the cabbage is ready, rinse it twice with cold water add the other ingredients to the cabbage and put in a sealable container and leave on your kitchen top for one day.
The next day put the container in the fridge and after two days you can sample it.
Hubby thought it was like the normal Thai cabbage I make and did a little dance but even though it was spicy he liked it.
It didn’t look as red as some Kimchee I have seen but maybe that is because I didn’t use the Korean pepper powder which does look very red in the photos I have seen of it (but can’t buy)
Many thanks to Sugar Bundle Betty for introducing me to Kimchee and for all your help, you have been amazing.
Prepared, tried and tested by Carol Taylor
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  • sruthimadhu
    Posted at 00:40h, 14 November Reply

    First saw this dish in a Korean drama! 😀

  • Madelyn Griffith-Haynie, MCC, SCAC
    Posted at 01:58h, 12 November Reply

    This is WONDERFUL!!!
    Many of the health articles I’ve read rave about the benefits of kimchee (as well as sauerkraut and pickles) as a natural source of probiotics, excellent for gut/brain axis health. I had no idea what they were talking about, much less how to make it. Now, thanks to you, I do!
    (Madelyn Griffith-Haynie – ADDandSoMuchMORE dot com)
    ADD/EFD Coach Training Field founder; ADD Coaching co-founder
    “It takes a village to educate a world!”

    • cookandenjoyrecipes
      Posted at 07:36h, 12 November Reply

      Glad this post helped. I will pass your note to Carol. Who made this

    • Carol
      Posted at 08:43h, 12 November Reply

      Thank you, Madeline, this was my first attempt at making kimchee and it is very easy to make…Ideally, it should be made with the Korean pepper powder which would give it the lovely traditional Kimchee colour but alas I cannot purchase that here so used Thai chilli hence the lighter colour but it was very nice. I hope you enjoy it as much as we do 🙂

      • Madelyn Griffith-Haynie, MCC, SCAC
        Posted at 11:58h, 12 November Reply

        I’m not a hot pepper girl – can’t taste anything else through the heat – so it won’t bother me that I can’t find the best chillis – lol.

        • cookandenjoyrecipes
          Posted at 12:01h, 12 November Reply

          Madelyn I totally agree with you on that one.

          • Madelyn Griffith-Haynie, MCC, SCAC
            Posted at 12:09h, 12 November

            I don’t understand those folks who like to cry into their food – lol – tho’ chilis are supposed to be anti-inflamatory. Counter intuitive, yes?

          • cookandenjoyrecipes
            Posted at 12:20h, 12 November

            I am a wimp when it comes to chili – as you I ♥ to taste it and not burn my mouth to cinders

        • Carol
          Posted at 20:24h, 12 November Reply

          Ha Ha…I like hot but not hot for hot’s sake all these people who have chilli eating competitions ..Why? My son and grandson do it at home and wonder why I don’t participate…I mean why would you?? lol I like hot but to do that…Not for me.. Each their own…xx

          • cookandenjoyrecipes
            Posted at 06:35h, 13 November

            As I said, I am not a hot pepper girl as Madelyn put it, to much of a wimp. Glad you enjoy it.

          • Madelyn Griffith-Haynie, MCC, SCAC
            Posted at 10:50h, 13 November

            Different taste buds – they *can’t* be tasting/feeling what I am or they wouldn’t do it either.

          • cookandenjoyrecipes
            Posted at 15:48h, 13 November


          • Carol
            Posted at 15:51h, 13 November

            Mmmmm with those two it;s nothing about taste it’s the challenge…I still ask them why…xx

          • cookandenjoyrecipes
            Posted at 16:01h, 13 November

            Hope you get a satisfactory answer, as I NEED to taste my food. ♥

          • Madelyn Griffith-Haynie, MCC, SCAC
            Posted at 00:32h, 14 November

            My bother is the same about his chili. Is it a guy thing?

          • cookandenjoyrecipes
            Posted at 06:29h, 14 November

            Good for them – let them enjoy their chili 🙂

          • Carol
            Posted at 06:58h, 14 November

            I think it must be..makes them feel macho…xx

          • cookandenjoyrecipes
            Posted at 07:24h, 14 November


          • Madelyn Griffith-Haynie, MCC, SCAC
            Posted at 09:26h, 14 November

            Men and women, cats and dogs — night and day!

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