- **Chili Flakes** (spicy kick, perfect for adding heat)
- **Garlic Cloves** (minced, enhances flavor; key ingredient for kim chee)
- **Ginger Root** (grated, adds a zesty twist to the dish)
- **Fish Sauce** (ammonium chloride-free version preferred, crucial for umami flavor)
- **Salt** (for brining and preservation)
- **Sesame Oil** (optional but recommended, imparts depth of flavor)
- **Korean Red Pepper Flakes** (gochugaru, essential for the authentic kim chee taste)
- **Scallions** (sliced, provides freshness and crunch)
- **Fermentation Ingredients** (such as water or brine, important for the pickling process)
- **Sugar** (for balancing flavors; can be omitted based on preference)
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Steps
### How to Make Delicious Chili Pickled Cabbage Kim Chee
Kim chee is a traditional Korean dish known for its pungent flavor, which can be both spicy and tangy. This version of chili pickled cabbage kim chee combines the classic ingredients with a twist of spicy chillies for an exciting twist. Follow these detailed steps to create your own batch at home.
#### Ingredients:
- 1 large head Napa cabbage (about 2 pounds)
- 3 tablespoons salt
- 1 large onion, sliced
- 6 cloves garlic, minced
- 4 cups water
- 3 tablespoons fish sauce or brine
- 1 tablespoon Korean chili powder (gochugaru)
- 1/2 cup chopped carrots
- 1/2 cup shredded purple cabbage
- 1 teaspoon sugar
- 1 teaspoon black pepper
- 2-3 small red chili peppers, sliced
#### Equipment:
- Cutting board
- Knife
- Large bowl
- Jar or container with a tight lid (at least 2 quarts)
### Step-by-Step Guide:
#### Preparation
1. **Prepare the Cabbage:**
- Rinse the cabbage under cold water and remove any damaged outer leaves.
- Slice the cabbage crosswise into quarters, then cut each quarter in half to create eight large pieces.
- Cut off the core of each piece and thinly slice the cabbage.
2. **Salt the Cabbage:**
- Place the sliced cabbage in a large bowl and sprinkle with 3 tablespoons of salt.
- Massage the salt into the cabbage for about 10 minutes, until it starts to release its moisture (this process is known as "sweating"). Let sit for at least 15-20 minutes.
#### Flavoring
3. **Prepare the Brine:**
- In a medium saucepan, heat 4 cups of water and add fish sauce or brine, sugar, black pepper, minced garlic, sliced onion, and Korean chili powder.
- Bring to a boil over medium-high heat, stirring until the sugar and salt are dissolved. Let it cool to room temperature.
#### Fermentation
4. **Combine Ingredients:**
- In your jar, layer the cabbage with sliced carrots, shredded purple cabbage, and sliced red chili peppers.
- Pour the cooled brine mixture over the vegetables, making sure they are fully submerged.
5. **Packaging:**
- Seal the jar tightly. Use a clean cloth to cover the top of the jar loosely if you're storing it at room temperature (around 68-72°F) for several days before moving to the refrigerator.
- If refrigerating, the kim chee will be ready to eat in just a few hours.
### Tips and Variations:
- **Storage:** Store the kim chee in the refrigerator where it can last up to two months. Taste test every few days as flavors develop over time.
- **Spicy Level:** Adjust the amount of chili powder or add more sliced chilies for extra heat if you prefer a spicier version.
By following these steps, you'll be able to create a delicious and flavorful chili pickled cabbage kim chee that will add zest to your meals. Enjoy experimenting with different ingredients and flavors!