Chinese Cabbage Kimchee, a staple in Korean cuisine.
History and background: Kimchee
Kimchi, a staple food in Korean cuisine, is a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings, including gochugaru, spring onions, garlic, ginger, and jeotgal, etc. It is also used in a variety of soups and stews
Ingredients:
- 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 1 tbsp) and if you can get Korean pepper powder where you are it is 3/4 cup.
Method:
- 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).
Prepared, tried, and tested by Carol Taylor
First saw this dish in a Korean drama! 😀
Well now you can make your own. How neat it that
Yeah! 🙂
🙂 🙂
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!
xx,
mgh
(Madelyn Griffith-Haynie – ADDandSoMuchMORE dot com)
ADD/EFD Coach Training Field founder; ADD Coaching co-founder
“It takes a village to educate a world!”
Glad this post helped. I will pass your note to Carol. Who made this
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 🙂
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.
xx,
mgh
Madelyn I totally agree with you on that one.
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?
xx,
mgh
I am a wimp when it comes to chili – as you I ♥ to taste it and not burn my mouth to cinders
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
As I said, I am not a hot pepper girl as Madelyn put it, to much of a wimp. Glad you enjoy it.
Different taste buds – they *can’t* be tasting/feeling what I am or they wouldn’t do it either.
xx,
mgh
🙂
Mmmmm with those two it;s nothing about taste it’s the challenge…I still ask them why…xx
Hope you get a satisfactory answer, as I NEED to taste my food. ♥
My bother is the same about his chili. Is it a guy thing?
xx,
mgh
Good for them – let them enjoy their chili 🙂
I think it must be..makes them feel macho…xx
😊
Men and women, cats and dogs — night and day!
xx,
mgh