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Kimchee Recipe – Hot stuff!!

NOTE : This recipe was sent to us by CSA member Audrey Hess – we will try it today. Although we have never tried to make Kimchee before, we have made saurkraut before, and these fermenting cabbage treats need some ‘room to breathe'; they are quite odiferous while they work, so put them in a place that won’t give your home ‘a special air’. Don’t eat too much, either, on your first sample (even though it is delicious) or you will find that it gives you a special air, too.

Kimchi recipe from Nourishing Traditions by Sally Fallon – I included the changes that I made to this recipe, in bold, note: I made one gallon
1 head Napa cabbage, cored and shredded , (3 1/2# bok Choi, and 1# Savoy Cabbage grated thru Vita-Mix)
1 bunch green onions, chopped
1 (2) cup carrots, grated
1/2 cup Daikon radish, grated (4 1/2#)
1 Tbsp grated fresh ginger (I couldn’t find organic ginger, so I skipped it)
3 cloves garlic, peeled and minced (12)
1/2 tsp dried chili flakes (or chop 4 hot peppers)
1 Tbsp sea salt (6)
4 Tbsp whey (if not available, use additional 1Tbsp salt) {2 TBSP yoghurt whey}

Place ingredients in a bowl and pound with a wooden pounder or meat hammer to release juices. Place in a quart-sized canning jar and press down firmly with pounder until juices come to the top of the vegetables. { I used a gallon jug, and did add 1 cup of water since the radish were fairly dry} The top of the vegetables should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.

Thank You
Thom Marti

{PS: We took some to CSA member’s Gail and Mike, when they invited us to dinner. They pronounced it tasty, but were surprised by the crunch texture; traditional kimchee is made totally with cabbage leaf, so has a texture somewhat like saurkraut.}

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