How to make it

  • Chop the stem end off the cabbage and then cut it into quarters lengthwise.
  • Cut the quarters into 1/2-inch chunks. Place in a large colander and add the salt; mix well.
  • Place over a bowl or in the sink and let drain, covered, about 2 hours until wilted.
  • In a large bowl, mix the vinegar and Splenda.
  • Add the remaining ingredients except the Thai chilies..
  • Rinse the salt off the cabbage well.
  • Drain then add to the vinegar mixture.
  • Pack into a clean quart canning jar, packing down the cabbage tightly.
  • Tuck in the Thai bird chilies deep into the cabbage.
  • Add enough water to cover the cabbage.
  • Cover and refrigerate at least 4 hours and preferably overnight. This will get hotter as it ages.
  • I love this stuff and it will clear your sinuses.

Reviews & Comments 3

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    " It was excellent "
    NPMarie ate it and said...
    Hi sweetie! Please add this wonderful recipe to IMI when you get a chance! Many thanks:)
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    " It was excellent "
    mommyluvs2cook ate it and said...
    It was so hard for me to stop going into my fridge with a fork and sneaking bites of this! This is ridiculously good. I think I may have to make another batch pretty soon because this is going to be gone in a day or 2 lol! Thanks Tina :) Added more in Marie's link below.
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    " It was excellent "
    NPMarie ate it and said...
    All I can say is "WOW" this is delicious! We LOVE Kimchee and am so happy I finally found a recipe to fit the bill:) Thanks so much Tina:) More in Quick Spicy Kimchee Low Carb Tyler Style

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  • pattycake 12 years ago
    Nice vegan recipe, thanks for the post - very clear directions too. I also make my own (different every time) with apple cider vinegar and honey or agave syrup to sweeten.
    Was this review helpful? Yes Flag
  • kukla 13 years ago
    This looks like a very good Kimchee! Thanks NYM!!
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