How to make it

  • Cut the dark green leaves from the white stalks of the bok choy, Slice the white stems crosswise into thin slices. Roll the bok choy leaves lengthwise into a cylindrical shape and slice them and the Chinese cabbage crosswise into narrow strips. Toss these all together and soak in refrigerator with salted water to cover for several hours to over night.
  • Drain well. Combine with salt, onions, garlic, crushed pepper flakes and ginger. Toss to mix and pack into a large jar with lid. Put the whole chile de arbol whole against the side of the jar for garnish. Drizzle on the vinegar and oil and put on the lid.
  • Keep stored in refrigerator and use as needed. This should keep for several weeks.
  • A small amount, chopped fine it makes a great relish.
  • Note : This is one of the National Dishes of Korea.

Reviews & Comments 4

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  • lagoulue 11 years ago
    I am looking forward to trying this. Thanks!
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    " It was excellent "
    notyourmomma ate it and said...
    You knocked it out of the park with this Kim Chi, it beats Tyler Florence's by a mile. Absolutely a favorite of mine. You have my five.
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  • kukla 16 years ago
    ....another one I wish I could have found about a year ago, when I first made my Bulgogi :)
    Thank you :)
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  • robertg 16 years ago
    As a lover of kin chi I make my own.I do it different from you.I was taught by an old korean grandmother,who's son opened a resturant in Chicago.She made it for him.will post it later.Have you tried kim che soup? It's great...Bob
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