How can I make KimChee?

Question

Its soooo yummy......and soooooo expensive

So I thought I would try making it....

Any suggestions/websites/recipes?

Thanks a bunch all

Be well

Answer 1

Just thought I would mention that I have made kim chee and it was wonderful.  The recipe was very similar to one offered by another answerer.  When you make it yourself you can make as sour and/or as spicey as you like.  It's not really that much work, but it does need to "hang out" for several days to ferment.  Don't rush it, and enjoy!

Answer 2

Korean Cabbage Kimchi

3 tablespoons plus 1 teaspoon pickling salt 6 cups water

2 lbs. Chinese (Napa) cabbage, cut into 2-inch squares

6 scallions, cut into 2-inch lengths, then slivered

1 1/2 tablespoons minced fresh ginger

2 tablespoons Korean ground dried hot pepper (or other mildly hot ground red pepper)

1 teaspoon sugar



joy pf pickling, Korean Cabbage Kimchi recipes

Makes about 1 1/2 Quarts

1. Dissolve the 3 tablespoons salt in the water. Put the cabbage into a large bowl, a crock, or a nonreactive pot, and pour the brine over it. Weight the cabbage down with a plate. Let the cabbage stand for 12 hours.

2. Drain the cabbage, reserving the brine. Mix the cabbage with the remaining ingredients, including the 1 teaspoon salt. Pack the mixture into a 2-quart jar. Pour enough of the reserved brine over the cabbage to cover it. Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag. Let the kimchi ferment in a cool place, at a temperature no higher than 68° F, for 3 to 6 days,until the kimchi is as sour as you like.

3. Remove the brine bag, and cap the jar tightly. Store the kimchi in the refrigerator, where it will keep for months.