Korean Kimchee


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Preparation Time: 25 minutes
Servings: 20 (¼-cup each)
Calories: 17 per serving
Percent from Fat: 5%
Cusine: Korean
Course: Salad - Side, Salad - Meal
Diet: Vegetarian, Vegan, Gluten Free
Food as MedicineSM Ingredient: Napa cabbage

Food as MedicineSM Tip

Phytosterols in Napa cabbage help lower cholesterol levels in the blood. Napa cabbage also contains sulforaphane, which may help prevent colon cancer.

Culinary Taste Tip

Kimchee originated in Korea in the seventh century. It is pickled or brined cabbage traditionally prepared in a crock and buried in the ground to ferment.

Culinary Technique Tip

Kimchee can be served fresh, or packed into clean glass jars with tight fitting lids. Store the jars in a cool dark place for two or three days, and refrigerate.


1 large head Chinese cabbage (Napa), 2 to 2½ pounds
1/3 cup coarse sea salt or kosher salt
4 green onions, sliced
1 cup slivered daikon
2 tablespoons rice vinegar
2 teaspoons each: crushed red chili pepper flakes, ground ginger and sugar
4 cloves garlic, minced


Cut cabbage crosswise into 1½-inch thick slices. Lay slices down; cut crosswise into 1frac12;-inch slices (creating 1frac12;-inch squares of cabbage). Combine cabbage and salt in a large bowl, tossing well. Cover; let stand 3 to 4 hours or until cabbage wilts. Transfer to a colander; rinse well with cold water. Drain and repeat rinsing once to remove all excess salt. Transfer cabbage to a clean dish towel; roll up and press to absorb excess moisture. Transfer cabbage to a large bowl; add remaining ingredients and toss well.* Pack mixture into a clean glass jars with tight fitting lids (washed spaghetti sauce jars work well). Store in cool dark place for two to three days. Refrigerate up to two weeks.

*At this point, some of the kimchee may be used as a fresh condiment to serve right away before fermenting the rest.

Standing time: 3 to 4 hours
Fermenting time: 2 to 3 days

Nutritional Analysis

Total fat (g): 0.08. Fat calories (kc): 0.73. Cholesterol (mg): 0. Trans fatty acids (g): 0. Saturated fat (g): 0.02. Polyunsaturated fat (g): 0.04. Monounsaturated fat (g): 0.01. Fiber (g): 0.93. Carbohydrates (g): 2.84. Sugars (g): 1.66. Protein (g): 0.76. Sodium (mg): 202.28. Calcium (mg) 29.88.

Comments on Korean Kimchee

From: hadassah45

I lived in Korea during the 80's and love Kimchee. There does seem to be a major ingredient missing though: Powdered shrimp! You can find small packets in your local oriental food markets. That makes it authentic. If you can get the korean red pepper that is also great!

From: MtnWolfGrl

Add about the same amount of slivered carrot as slivered daikon. Fresh ginger can be substituted for ginger powder - about 2x as much or a tablespoon or to taste. A tablespoon of fish sauce is a good substitute for powdered shrimp as suggested by hadassah45..

Also, mixing the daikon and carrot with the cabbage and salt helps retain the crispness of those vegetables.

This will make about 1.5 liters of kimchee. Also, to make sure that the fermentation process works, it is a good idea to sterilize jars with boiling water.

Kimchee is a wonderful culinary delight!

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