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!
I LOVE kim-chee and this recipe is EXCELLENT!!!! I made it and its very easy and absolutely DELICIOUS!!! THANK YOU SOOOO MUCH for this recipe!
super easy with great results !!! i will never buy again thanks sue
Delicious! And super easy to make as well- you can't beat that. Thanks for posting, will make again for sure.
Yummy! And super easy!
I've made Kim Chee before and regularly make sauerkraut so i was intrigued by the one day turn around with no fermentation. It lacks the active enzymes of a fermented dish, but the convenience is worth it! It was delicious. I did add about 1 Tablespoon of light agave to get that sweet and sour flavor. Yum. I'll make this every time i find great organic Napa.
I tried this with ordinary green cabbage and didn't care for the tough results at all. Both of us have had kim chee we liked but I'm afraid this isn't it.
I had a quarter of a cabbage in the fridge so I decided to try this recipe. Just plain old green cabbage. I figured the cabbage I had was less than two pounds so I adjusted some ingredients. I used the same amount of salt but cut the soy sauce to one tablespoon. Instead of red chile flakes I used one teaspoon of 160K cayenne (very hot stuff). When squeezing the cabbage dry I used paper towels in my hands to draw out the moisture. Otherwise, the recipe was the same. This was easy to make and I loved the result. Unlike traditional kim chee, the cabbage retains some crispiness and what you have after 24 hours is like some far out version of cole slaw. Add slivered carrots to dress it up. This is excellent served with barbequed pork or beef. And plenty of beer. I also like to eat it with just a bowl of steamed rice for a simple and earthy Korean meal. This recipe is now a permanent part of my household.