Simple Kim Chi

    4 hours 40 minutes

    This is a simple recipe for the famous Korean Kim Chi. It is like a chilli cabbage preserve, this recipe calls for the cabbage to be salted four hours before the sauce being added.

    4 people made this

    Serves: 6 

    • 1 medium size Chinese cabbage
    • 3 tablespoons salt
    • 2 cups (500ml) water
    • Sauce
    • 2 tablespoons glutinous rice flour
    • 1 cup (250ml) water
    • 3 tablespoons fish sauce
    • 3 tablespoons Korean red chilli powder
    • 2 tablespoons garlic, crushed
    • 1 teaspoon sesame seeds
    • 1 teaspoon sesame oil
    • 1/2 teaspoon black pepper
    • 1 bunch chives, cut into 2 1/2 cm lengths

    Preparation:30min  ›  Cook:10min  ›  Extra time:4hours soaking  ›  Ready in:4hours40min 

    1. Cut the cabbage into 4 pieces longwise and cut the root end off.
    2. Make sure all of the leaves are loosened then rinse the cabbage with cold water and sprinkle salt onto the cabbage and between the leaves. Place the cabbage in a large bowl. Pour in the water and let it sit for about 4 hours.
    3. Wash the cabbage 3-4 times in cold water and drain for 30 minutes.
    4. Sauce: Heat a small saucepan with water and glutinous rice flour. Boil the mixture on medium heat for 10 minutes; it will become translucent.
    5. Pour into a medium bowl and let cool down; about 20 minutes.
    6. Add fish sauce, red chilli powder, garlic, sesame seeds, sesame oil, black pepper, cut chives and salted cabbage to the rice flour mixture. Mix well.
    7. Layer the cabbage leaves on a plate on top of each other.

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     -  26 Jul 2012  (Review from Allrecipes Southeast Asia)