Here is a kimchi recipe that I’ve used a few times modified, but I’m copying the original right out of the book in case anyone wants to try it. When I made it myself, I don’t have a food scale, and I didn’t measure the veggies. I also used only a sprinkle of hot pepper powder, because I’m not too fond of spice, and...

Recipe Directions

1. In preparation, the cabbage needs to be roughly chopped and rubbed with the salt, covered in the water (with the kombu), weighted down so it is completely submerged, and left for one or two days to pickle.

2. Chop all the remaining veggies to your desired size. Crush the garlic and ginger.

3. Oil your hands, and mix the veggies, garlic, and ginger together in a large bowl.Add the hot pepper, and the white cabbage and it’s brine. Pack into a plastic baggie, and wrap tight.

4. Place in a cool or cold place for 3 days. After three days, put it in the fridge to keep, or else it will become vinegar-ey.

Minibeast's Thoughts

By minibeast

Here is a kimchi recipe that I’ve used a few times modified, but I’m copying the original right out of the book in case anyone wants to try it. When I made it myself, I don’t have a food scale, and I didn’t measure the veggies. I also used only a sprinkle of hot pepper powder, because I’m not too fond of spice, and instead added two whole dried hot peppers as the veggies pickled.

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LOVE Korean food. This recipe sounds pretty good.

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I make mine without peppers. I also do not do well with onions or garlic. This is one of those "kitchen sink" type of recipes IMO. Do what you like!!

I just mix up clean veggies of all kinds and put them in a bowl with a plate and a weight on top and let it ferment away. I really like the plastic bag idea though! My house tends to smell when I make it!!!

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kimchi-hot pepper = sauerkraut

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Hi there,

Is it safe to leave the red pepper out entirely? I don't like hot food unless I'm doing hot yoga, which I'm presently not.

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Traditionally it's a side, or used as a part of another dish. But I like to eat it as a meal, usually mixed with sunflower seeds and some seaweed, and maybe some fresh celery. I also don't make it as spicy as it is traditionally, though!

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I've seen kimchi in my local asian market. How is it typically enjoyed? Alone or as a condiment/side?

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Thanks for this recipe it sounds really great!

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