Summer Kim Chi

Summer Kim Chi


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This watery kim chi is lighter and more flavoursome than some other kim chi recipes making it good to eat during the hotter months.


Serves: 10 

  • 1/2 medium size Napa cabbage
  • 1 teaspoon sea salt
  • 1/2 teaspoon Korean red chilli powder
  • 5 cups (1 1/4 litres) water
  • 1 tablespoon glutinous rice flour
  • 1/2 Asian pear
  • 1/2 yellow onion
  • 3 spring onions
  • 6 cloves garlic
  • 3 slices ginger
  • 1 packet Splenda

Preparation:20min  ›  Cook:10min  ›  Extra time:1hour  ›  Ready in:1hour30min 

  1. Cut the cabbage 2.5cm by 3.5cm then wash well. Place in a medium bowl.
  2. Add salt and red chilli powder then let it sit for 1 hour.
  3. In a large saucepan add the water and glutinous rice flour then boil 10 minutes and let it cool.
  4. Put peeled pear, onion and spring onions on the bottom of a 1 litre jar.
  5. Add the preserved cabbage in the jar.
  6. Add the garlic, ginger and Splenda then pour the glutinous rice flour mixture over the cabbage.

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