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KIMCHEE

Ingredients
1 – 2 to 2 ½ pounds – Napa Cabbage
1 Korean Radish (called “moo” or “mooshi”), optional
3 tablespoons Kosher Salt
½ cup chopped Scallions (about 6)
1 to 2 tablespoons coarse Korean Chili Pepper, or Red Pepper flakes
1 tablespoon finely minced and peeled fresh Ginger (about 1 inch)
2 cloves Garlic, minced (about 1 tablespoon)
½ teaspoon MSG, optional
1 to 3 teaspoons coarse Sea Salt
1 cup Water

Instructions
Trim bottom from cabbage. Quarter the long way and then slice into 1-inch pieces crossway. Rinse and place in a large bowl with some of the water still clinging to the leaves. Sprinkle with kosher salt and mix well. Set aside for 2 to 3 hours or until wilted. Drain and rinse well.

If using Korean radish, peel and slice into 1-inch pieces. Toss with chili pepper. Add cabbage, scallions, ginger, garlic, and MSG. Taste for salt. The cabbage should be crunchy and salty like a pickle. Adjust seasoning and add about 1 cup water. Toss cabbage and mix well.

Using clean glass jars, scoop Kimchee into the jars. Press down after each addition so that the mixture is firmly packed into the jar. Pour the liquid into the jars. The cabbage should mostly be covered in the liquid. Store in refrigerator as you would any pickled item.

Kitchen wisdom:
Mrs. Knap suggests omitting the radish if you cannot find the Korean variety (it looks like portly daikon radish – just a little more rounded and compact). You can substitute a daikon but it will not have the same crisp texture of the Korean radish. Both the radish and coarse Korean chili pepper should be available in a Korean market. The Korean pepper tends to be a little sweeter and adds a nice color to the Kimchee.