Kim Chee
Kim Chee is a traditional Korean fermented cabbage dish with bold red pepper flavor, tangy and spicy notes, perfect for those who enjoy probiotic-rich, flavorful side dishes.
Ingredients
Instructions
- Wash the cabbage and cut into large pieces.
- Add 1/2 cup salt to water and mix well.
- Soak the cabbage in the salted water for 5 hours.
- Wash and drain the cabbage thoroughly.
- Add all other ingredients into a jar.
- Cover and place in a cool place for 2 to 3 days until pickled.
Tips & Substitutions
For a more robust flavor, consider adding grated ginger or fish sauce to your kim chee. If you prefer less heat, reduce the amount of hot red pepper or substitute with milder chili flakes. Be sure to taste the mixture before sealing it to adjust the seasoning to your liking. Remember that fermentation time can vary based on your environment, so check periodically.
Serving Suggestions
Kim chee is a versatile dish that pairs beautifully with rice or as a side to grilled meats. Serve it alongside proteins like Korean BBQ or use it to elevate sandwiches and tacos. For a refreshing twist, add it to salads or enjoy it with a bowl of Hot Punch For Winter Months for a comforting meal.
Storage & Reheating
After pickling, store the kim chee in an airtight container in the refrigerator. It can last for several weeks, and the flavors will continue to develop over time. If you have leftovers, enjoy them cold or at room temperature. To reheat, briefly sauté with a bit of oil for a warm side dish.
Nutrition & Diet Analysis (per serving)
Each serving of Kim Chee contains roughly 83 calories, with 2g protein, 17g carbohydrates, and 2g fat. It is an excellent source of vitamin C (39% of the Daily Value) and dietary fiber (25% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular cabbage instead of wong bok?
Yes, regular green cabbage can be used as a substitute for wong bok, though the texture and flavor may differ slightly. Keep in mind that the fermentation process may take a bit longer with regular cabbage, so monitor it closely.
How do I know when the kim chee is ready?
The kim chee is ready when it has a tangy flavor and the vegetables have softened slightly. Fermentation can take anywhere from 2 to 3 days depending on the temperature of your storage area. Taste it daily to find your preferred level of fermentation.
Is kim chee spicy? Can I reduce the heat?
Yes, kim chee can be quite spicy due to the hot red pepper. If you're sensitive to spice, you can reduce the amount of hot red pepper or use a milder chili powder. Adjusting the spices is a great way to customize the heat level to your preference.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).