| Level: | Intermediate |
| Total: | 6 hr 40 min |
| Prep: | 40 min |
| Inactive: | 6 hr |
| Yield: | 1 quart |
Ingredients
- 2 tablespoons hot chili paste (recommended: Srirachi Hot Chili Paste)
- 1-inch piece fresh ginger, grated
- 2 cloves garlic, finely chopped
- 2 scallions, finely sliced
- 1 head Napa cabbage, about 1 to 1 1/2 pounds
- 1/4 cup kosher salt
- 1/2 cup rice vinegar
- 1 tablespoon sugar
Instructions
- Remove outer leaves from cabbage. Cut cabbage in quarters and remove the tough inner core. Slice across sections into 1/2-inch slices. Put into a colander, add salt, and mix well. Place over a bowl and let drain, covered, until wilted, about 2 hours.
- In a large bowl combine the vinegar and sugar and stir to dissolve. Add the chili paste, ginger, garlic, and scallions and stir. Rinse the salt off the cabbage with a couple of changes of water. Dry well and add to the vinegar mixture; stir well to combine. Put into a sterilized glass jar and pack the cabbage down; add enough water to cover. Close the jar and refrigerate for at least 4 hours. This is spicy and gets spicier the longer it sits – add or subtract chili paste to your taste.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 22 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 244 mg |
Reviews
Soooo good! I just added more sriracha for heat for mine. Made in the morning served it for dinner!
Oh my goodness! This is absolutely delicious! I love kimchee, but it is so expensive, and I don’t like all the plastic packaging. I’m so glad I found this recipe. I like it even better than store bought. I added the 1/2 tsp paprika recommended by another reviewer, and that made it just right. I will be making this recipe often. I’m not sure if it makes a difference, but I used Seasoned Rice Vinegar, since that’s all I had on hand.
This is my go-to recipe. I’ve been making it for years. It’s so simple and tastes great. Is it the best kimchi I’ve ever had? No. But its good and its easy and goes great with fried rice and a fried egg.
Great intro to a classic item. Efficient process for same or next day serving, ie no lengthy wait for fermentation.
Easy although a little time consuming.
AWFUL. This is, quite simply, (hardly spicy) pickled cabbage. DO NOT waste money preparing this as it is far from what anyone would call real kimchi. This is an awful hodge-podge of completely unconventional flavors.
It was almost as if this chef simply GUESSED at what is in real kimchi and then “personalized” his guess. I made this with a Korean friend (we both made a whole batch each), and she was actually OFFENDED by the entire process, as well as the end result. I don’t even want to eat any of this, and I’ve got 2lbs sitting in my fridge now.
In conclusion: this recipe is about as creative as mixing Ketchup and Mayonnaise.
I love kimchee and am tired of the price in the store. I made this over the weekend and it tasted good but something was missing. I read the ingredients on the last jar I bought and the ingredients were the same except the purchased one had paprika, so I added 1/2 tsp to each of the two pint jars I used (instead of one quart). Let sit for 12 hours and the taste was amazingly wonderful. It tasted “almost” exactly like the store bought. I will make this many more times and use it for gifts for friends who like spicy foods. I am impressed. Once you have all the ingredients all you have to buy is the cabbage. GREAT!
As another reviewer suggested, this probably should be called fusion kimchee vs being mistaken for traditional fermented kimchee but is delicious IMO non-the-less, not to mention expeditious! Whatever you want to call it, I like it….and the traditional stuff too!
I made this last summer and loved it. This time I decided to make fermented kimchi bec I thought it would last longer. But, they say it only lasts 3-4 weeks or it gets to strong. So I made this again. But, how long will it last and be edible?? I want to eat summer produce in the summer and use this to eat when my garden is done. Thanks!
I tried this recipe tonight but the flavor wasn’t good, not like traditional kimchi ,