| Level: | Easy |
| Total: | 1 day 3 hr 7 min |
| Prep: | 7 min |
| Inactive: | 1 day 3 hr |
| Yield: | 4 servings |
Ingredients
- 1/2 medium head napa cabbage, uncored, roughly chopped (about 1-inch strips)
- 1 tablespoon kosher salt
- 1 cup julienned (matchstick) carrot
- 1 cup julienned (matchstick) daikon radish
- 2 green onions, split in 1/2, cut in 2-inch sections
- 3/4 cup tamari soy sauce
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 2 tablespoons minced garlic
- 1 tablespoon honey
- 4 dry hot chile peppers, split lengthwise and seeds removed
Instructions
- In a colander in the sink, sprinkle cabbage with salt and toss to combine. Let sit about 1 1/2 hours or until cabbage wilts. Rinse several times with cold water and drain well. Squeeze out any excess water. Combine cabbage with carrots, radish and green onions. In a small bowl, mix together soy sauce, water, vinegar, garlic, honey and chile peppers. Place cabbage mixture in a clean glass jar or glass bowl (about 1 quart or larger). Pour liquid over cabbage and place in refrigerator or cool dark place for 24 hours.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 109 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 4 g |
| Sugar | 11 g |
| Protein | 9 g |
| Cholesterol | 0 mg |
| Sodium | 3120 mg |
Reviews
I just got back from a 10 day business trip to South Korea. I had kimchi everyday for just about every meal (Yes, even for breakfast!). I have been buying “authentic” kimchi and eating kimchi for at least 20 years. Ignore the bad reviews that complain about this recipe not being authentic kimchi and that the Koreans would laugh at you if you called this kimchi. I do not think from my experience that either is the case. The Koreans I met certainly would certainly not laugh at you for trying new ways to make their kimchi.
I have been making a variation of this recipe for more than five years. I like it better than the “authentic,” everyday Kimchi that I had in Korea. There is one negative review that you should pay attention to, though. There is way too much soy sauce in this recipe. Use half the soy sauce, make up for it with more apple cider vinegar, and add a little more honey. Play with this recipe a little until you get something that appeals to your taste.
I have been making a variation of this recipe for more than five years. I like it better than the “authentic,” everyday Kimchi that I had in Korea. There is one negative review that you should pay attention to, though. There is way too much soy sauce in this recipe. Use half the soy sauce, make up for it with more apple cider vinegar, and add a little more honey. Play with this recipe a little until you get something that appeals to your taste.
it is not Korean Kim Chi!! Never seen before use honey and apple cider vinegar!
I really wanted traditional kim chee. When I say that amount of tamari sauce (really?), I should have passed. I knew better. I trusted him – never again! Whatever this is, it isn’t korean kim chee. Oh yeah, and the taste sucks.
If you tried serving this to a group of Korean people, they’d laugh your face. Honey? Apple Cider Vinegar? Soy Sauce? What is wrong with you? If you want real kimchi, I’d hope your first instinct wouldn’t be to go with Guy Fieri.
very good, and easy recipe, so full of flavor loved by all ages in my family. now making lots more for friends and neighbors that also love it.
loved it!
Kimchee is fermented cabbage with Korean pepper Kochukaroo, no honey, no apple cider vineger. It is misleadaing to call this kimchee as people will do the recipe and think they are making kimchee. It sounds like a salad that is being called kimchee. If your want real kimchee go to a Korean resturant or grocer and taste the real deal. It is spicy and FABULOUS!!!! KImchee is a mainstay on a Korean table….Kimchee jige…etc…
Sorry, this recipe is not kimchi (more like asian salad). Kimchi is a traditional Korean dish and I can’t see it made any other way. You don’t put carrots, soysauce, and definitely not honey in kimchi. Please, if you want to try authentic kimchi, you can go buy it at the asian market.
Billy, I made it with half the amount of soy sauce. It turned out alright. Would make it again. It is not what I’m used to though. One of my best friend’s wife which was Korean used to make me the real stuff and actually set me down one night to teach me how. I watched, but like a fool did not write it down. I’m having a hard time duplicating the recipe. Do you have any Kim Chee recipes to pass along. Would be great if you could help us Kim Chee eating people out. Kills me to have to buy it from the store. Would like to make my own at home without Soy Sauce. Thanks
Don’t know where recipe came from. Been making Kim chee for 15 years from a recipe that came from a Korean national. Never seen some of the ingredients
in any Kim Chee before (carrot, diakon radish, soy sauce vinegar and honey).
May be good, but a long way from traditional Kim Chee.
in any Kim Chee before (carrot, diakon radish, soy sauce vinegar and honey).
May be good, but a long way from traditional Kim Chee.
Bill
Port Townsend, Wa