Kim Chi

Kim Chi

Korean vegetable dish


1 large cabbage


½ teaspoon cayenne pepper

5 spring onions, finely chopped

Grated ginger

3 teaspoon chopped chili

1 tablespoon caster sugar

2 ½ cups cold water


1. Cut the cabbage in half, then into large bite-sized pieces. Place a layer of cabbage in a large bowl and sprinkle with a little salt. Continue with layers of cabbage and salt, finishing with a salt layer. Cover with an upside-own dinner plate that will fit as snugly as possible on top of the cabbage. Weigh down the plate with cans or a small brick and leave the bowl in a cool place for 5 days.

2. Remove weights and plate, pour off any liquid, then rinse the cabbage well under cold running water. Squeeze out any excess water and combine the cabbage with the cayenne pepper, spring onions, garlic, ginger, chili and sugar. Mix well to combine before spooning the cabbage into a large sterilized jar. Pour the water over top and seal with a tight-fitting lid.

Makes about 3 cups

More by this Author


No comments yet.

    Sign in or sign up and post using a HubPages Network account.

    0 of 8192 characters used
    Post Comment

    No HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites.

    Click to Rate This Article