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 unknown 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
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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