Kim Chee
Kim Chee
Simple, spicy and full of flavor. Chef Keoni demonstrates how to make this popular korean side dish at home. Plus, it's delicious in kim chee stew and fried rice!
Ingredients
- 0.5 cup salt (kosher or Hawaiian sea salt)
- 0.5 gallon water
- 1 unknown head Won Bok(cut into quarters lengthwise, remove core and cross cut into 2 inch pieces)
- 6 unknowns bulbs garlic, finely minced
- 1 unknown piece of ginger root(roughly 1 inch size, peeled and finely minced)
- 0.125 cup fish sauce
- 1 unknown bunch of green onions, root removed(cut into 1-inch lengths)
- 0.5 cup Korean or Asian chili powder
- 1 teaspoon sugar
- 1 teaspoon Salt
Instructions
- In a large bowl, mix the salt and won bok and let it sit for a few minutes. Add water to the bowl to completely submerge the won bok. Weigh it down with a plate and let sit for 1 hour.
- Remove won bok from water and rinse thoroughly. Drain won bok in colander, squeezing as much water from the leaves as possible.
- In a clean large bowl combine the drained won bok, garlic, ginger, fish sauce, green onions, chili powder, sugar and salt. Allow to sit for 10-15 minutes.
- Pack into jars, pushing down to remove any air bubbles. Refrigerate.
- Let sit for 2 to 3 days before serving.
Notes
Kimchee is best for eating straight for about 3 weeks. Once the kimchee is too fermented to eat alone, use as a cooking ingredient for things like soup or fried rice.
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