Recipe

Kimchi Korean Pickled Cabbage Recipe

Add Step-by-Step Photos	Oldgringo / All my dishes 2 years, 1 month ago Kimchi is one of Korea's National Dishes. It is a spicy cabbage relish eaten as a condiment. Great with roasted chicken! Prep:30m Cook:240m Servings:16	Oldgringo
	korean cabbage relish

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Ingredients

4 cups bok choy; sliced crosswise in strip

4 cups Chinese cabbage; sliced crosswise in strip

2 teaspoons pickling salt

1 cup scallions; coarsely chopped

3 teaspoons minced garlic cloves

1 teaspoon dried crushed red pepper flakes

1 teaspoon minced fresh ginger root

1 whole chile de arbol

1/4 cup rice vinegar

3 tablespoons olive oil

Directions

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.

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Comments

robertg 2 years ago said:
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

kukla 1 year, 11 months ago said:
....another one I wish I could have found about a year ago, when I first made my Bulgogi :)
Thank you :)

notyourmomma 1 year, 8 months ago 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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