Tuesday, November 20, 2007

KIMCHI (Pickled Napa Cabbage/Bok Choy )

This recipe was given to me by Kim (my classmate during my Culinary school days)who married a Korean .

Fills 2, 2 quart jars

2 lbs. Chinese cabbage
6 scallion- thinly sliced
4 garlic cloves - finely chopped
2 tablespoon ginger finely chopped
2 tablespoon Korean chili powder (substitute w/ chili flakes)
1 t sugar
2 tablespoon fish sauce

Quarter cabbage lenghtwise then cut in 2 inch pieces.
Pour 6 1/4 cups water in a large bowl and stir in 3 tablespoon salt.
Add cabbage (weigh down to keep submerged).
Cover and leave for 12 hrs., stirring occasionally.
Remove cabbage and reserve salted water.
Mix cabbage with remaining ingredients and 1 teaspoon salt.
Pack into clean, dry 2 qt. jars.
Pour in enough of the reserved salted water to cover cabbage.
(Leave 1 inch at top of jar)
Cover with non metallic lid and leave for 3-6 days until it has become sour enough for your taste.

With this Kimchi, you can make a lot more of delicious dishes!! Check this out... KIMCHI TOFU  and  KIMCHI STEW


  1. Do you refrigerate right away or wait 3-6 days? How do you weight down the cabbage? Do you put a plate on top or something?

  2. Hi, V! I leave mine on the counter for a week then refrigerate. I use 2 dessert plates as weights. If you can buy Korean chili powder the better so you'd achieve the red color. like the one in my pics. If you use the regular chili flakes or chili powder you don't get the "kimchi color".

  3. Got it!! Woo hoo! Off to submerge my cabbage!!

  4. And I have the Korean chili powder :)