Recipe Directions

Shred the Cabbage, Carrots, and Onion with either a processor or whatever device you have. Place ingrediants in a bowl and pound with a mallet or glass jar until everything is pretty much wilted and you can see a bit of liquid. Store in an air tight container (I used glass, but I think some people use ceramic). Make sure you have something to place on the top of the Kim Chi to weigh the veggies down before you place on the lid. Let sit for about 15 days, you can test it daily to check the progress. Eat it when you feel it tastes right. Also, I mixed mine every few days.

Chakra essence's Thoughts

By chakra essence

This is a very simple recipe for Kim Chi. I made this without using salt and I think it turned out pretty darn well! It’s not crazy crunchy, but it’s not a mush like I had anticipated. Good luck, enjoy!!

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i am glad it worked out for you!

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the last time i made kimchi it smelled so bad we had to throw it out, jar and all, and eating it made it too close to my nose!! how was this one in smelliness?

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I'm really unsure how to describe it, definitely not pungent, nor offensive, it wasn't bad at all. It kind of had a sweet cabbage-like fragrance.

All

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That is so simple, and I'm sure very delicious. I can't believe it that I didn't think of this. Thank you for sharing :)

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Thank, chakra. Isn't that weird about the mice? If I use onion, I can't leave the skins in the trash, I have to put them in the fridge until I have time to throw them in the garbage pail outside.

I'm going to research Kim Chee recipes and find something that works. This looks too too good.

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Yiiks, greenie I would definitely skip out on the onions! What about scallions or leeks? Same boat as onions? Maybe you can buy some pre-sliced onions?? I made a second batch with much less onion and added ginger and cayenne. It took a few days longer and it didn't taste as good, but maybe you could try that method, completely eliminating the onions. Also, putting it in the fridge will not allow it to ferment properly. (it actually becomes dormant I believe). Let me know how it goes for you!!

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I would love to make this but I have a problem with onions. I love them but - here's a weird one for you - so do the mice in this neighborhood! If I leave onions out, even in the garbage, I'm sure to get mice in the house.

So can you store this in the fridge for the 15 days? It probably won't ferment there. Or do you have a recipe without onions?

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Great, thanks for the recipe. I've wanted to make this but didn't want the salt. I will give it a try.

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I'm really unsure how to describe it, definitely not pungent, nor offensive, it wasn't bad at all. It kind of had a sweet cabbage-like fragrance.

Top Voted
2 votes
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the last time i made kimchi it smelled so bad we had to throw it out, jar and all, and eating it made it too close to my nose!! how was this one in smelliness?

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i am glad it worked out for you!

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