Kim Chee (Korean Spicy Pickled Cabbage)

[SaltForYourWounds]

I wasn't sure how this would turn out, but I made it this morning and it's fantastic.  I left out the cucumbers and daikon because I didn't have any- this is a great, simple recipe.  Thanks!

[amymylove]

This is a good substitute for the real thing... though not quite the same... i used it to make Spicy Korean Kim Chee Rice (i posted this recipe on the site)... which is delish! I'll do some research and see if i can get closer to the real thing and post a recipe but this was good... I used daikon, nappa cabbage, and bok choy for the veggies... thanx for the recipe i missed my spicy rice!

[mysteriousadvnture]

Thanks for the recipe.  It says to let sit for at least 24hrs - is that in the fridge or room temp?  How long can it sit out, and does that do anything for the pickling/fermentation process?  What about using apple cider vinegar instead?

[amymylove]

Thanks for the recipe.  It says to let sit for at least 24hrs - is that in the fridge or room temp?  How long can it sit out, and does that do anything for the pickling/fermentation process?  What about using apple cider vinegar instead?

Now that I think about it they must of meant to let it sit out at room temp for 24 hours... I put mine in the fridge and the flavor never really soaked into the vegetables... I believe letting it sit out would be how you ferment it cause I looked up other recipes for kimchee and they all said to let it sit out at room temp.... I'm not sure how long you can leave it out... google it and i'm sure you'll find ur answer I think regular vinegar should be used.

[amymylove]

for my kimchi to ferment i had to leave it out for 4 days (room temp in so. cal. during the summer) so if u want it to absorb the flavors u need to leave it out.... i would google other kimchi recipes though (especially the one with the you tube video) to get ideas... i will be writing my own recipe soon when i perfect it