Spicy Kimchee

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Spicy Kimchee


Prep time20 minutes
Cooking time
Total time20 minutes


A spicy fermented cabbage blend that can be used as a condiment or served as a side dish.


2 pounds
cabbage, Napa (cleaned, cored, and cut into 2 inch pieces)
1/4 cup
1/4 cup
rice wine vinegar
1 tablespoon
ginger, fresh (minced)
1 tablespoon
garlic (minced)
1 tablespoon
chili powder
3 tablespoons
chili paste (or Sriracha)
daikon (peeled and shredded)
carrot (peeled and shredded)
1 bunch
green onion (diced)


Toss the cabbage with the salt and place in a plastic or stainless steel colander. Place a heavy bowl or re-sealable plastic bag filled with water on top of cabbage to press the cabbage down. Let the cabbage sit in the sink or over the top of another bowl to drain overnight. In a large bowl, mix the remaining ingredients together, cover and set aside (mixture does not need to be refrigerated). After 24 hours, rinse the cabbage well and squeeze out the water. Add the cabbage to the rest of the ingredients and mix well (you may want to use gloves for this so the spices don’t burn your hands). Pack the kimchee into a clean 1-quart jar, seal the lid tightly, and set in a room-temperature location away from direct sunlight. Let the kimchee ferment for at least 2 days. Refrigerate the kimchee or leave at room temperature until desired flavor is achieved. Serve as a condiment, added to stir-fries or as a side dish.


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