Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

kim chi

(1 rating)
akflurry avatar
Recipe by
Sherry Blizzard
@akflurry
Piney Flats, TN

My friend and custodian at our school is from Korea and she taught me to make her Kim Chi. Fermented veggies are very good for you and I love cabbage and all things spicy. Thank you Sue for teaching me.

(1 rating)
yield 8 -10
prep time 10 Min
method No-Cook or Other

Ingredients For kim chi

  • 1
    napa cabbage, b roken into bite-sized pieces, salted
  • 1/2 c
    green onions, tops and bottoms julienne
  • 1/2 c
    carrots, julienne
  • 1/2 c
    daikon radish, sliced
  • 1 bunch
    (bulb) garlic smashed into a pulp
  • 1/4 c
    toasted sesame seeds
  • red pepper flakes (i used 1/4 cup....how hot do you want it?)
  • 1 Tbsp
    sugar
  • 2 Tbsp
    fish sauce

How To Make kim chi

  • 1
    Hand shred the cabbage into bite sized pieces. Lightly salt and toss. Let it sit for 1/2 to an hour.
  • 2
    Cover cabbage with water and allow to sit 30+ minutes or until the cabbage sinks (water is absorbed).
  • 3
    Drain the cabbage. A little water is ok...you don't want it too dry. Add the green onions, carrots, radish, garlic, sesame, red pepper, sugar and salt.
  • 4
    Use gloves to toss it altogether to cover completely.
  • 5
    Add fish sauce and mix lightly.
  • 6
    Store in a clean glass jar or a plastic jar. If you want your Kim Chi on the sour side, let it sit for 1-2 days and then put it in the fridge.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT