Kim Chee

Our first Korean female Homestay got me hooked on Kim Chee. A fermented spicy side dish made from Chinese cabbage. I think I finally have a handle on this.

1 lg head of sui choi- the lighter in color, the better. Slice in half lengthwise and salt liberally getting it in all the nooks and crannies. Cover and let sit for 3-5hrs. You want the cabbage to be limp.

In the meantime in a separate bowl:

1 bunch of green onions - slice into 2” pieces

2 c grated daikon radish

handful of onion sliced thin (opt)

1 tbsp minced ginger

2 tbsp minced garlic

2 tsp sugar

1 1/2 tbsp fish sauce

1 minced pear

In a small saucepan whisk 1/4 c flour with 3/4 c water. Cook until thickened. Consistency looks like thin icing.

Add to above

Add approx. 1/2 c hot pepper powder if you like spice add more!

When cabbage is ready, drain excess liquid and take the mixture and spread onto the leaves. Make sure you get into all layers.

Cover and let sit on counter for one day. Cut into 1” pieces, place into a container with lid and refrigerate.

Enjoy!

Thanks Jenny 😘