Prep 24 hrs
Cook 0 mins
Traditionally kim chee takes months to prepare as it is set in stone jars to mature. Here is a quicker version where you can have kim chee ready in one day!
- 2 lbs chinese napa cabbage
- 1 tablespoon salt
- 2 green onions, chopped
- 4 garlic cloves, crushed
- 1 tablespoon crushed red pepper flakes (amount to taste)
- 2 teaspoons minced ginger
- 1⁄2 cup light soy sauce
- 1⁄2 cup white vinegar
- 2 teaspoons vegan sugar (or granulated sugar, to taste)
- sesame oil (optional)
- Chop cabbage coarsely and place in a large dish.
- Sprinkle cabbage with salt; let stand 3-4 hours.
- Squeeze cabbage dry with hands and place in another bowl.
- Add remaining ingredients except sesame oil, and mix well.
- Refrigerate at least 24 hours before serving.
- Sprinkle with a few drops of sesame oil on each serving, if desired.
Sue, I loved the recipe. I did take some artistice license. Instead of Red Pepper I used 2 tbsp Siracha, 1/4 c. Vietnamese Chili, paste and 4 oz. Sweet chili sauce w/ garlic. I also added a couple tbs of fish sauce...Dang...That is goood.
My mother is Korean and this is how I remember her making Kim Chee when I was growing up. A word of advice for those new to kim chee. If you don't like sour food, eat the kim chee in the first few weeks. The sooner you eat it, the less sour it will be. Kim chee will continue to ferment even though it is refrigerated. If you like it more sour. Leave it on the counter for a few days (do this when the weather is nice and you can keep window open so you don't offend other members of the family or guests). If you double the recipe, one batch can go straight into the fridge and the other on the counter. By the time you finish the "counter" batch, the batch in the fridge will have soured a bit.
I made this before leaving on vacation and came home to the most delicious kimchee imaginable. Believe it or not, I added purple cabbage and regular green cabbage along with fresh serrano peppers and it was fabulous. I will make this again and again!