Making Kimchee with Miles

A few weeks ago, inspired by the delicious local cabbage on display at the Keith’s Brewery Farmer’s Market, we decided to host a class on kimchee, Korea’s national dish.  

Here is the recipe we used but shh, don’t tell Miles I am sharing his secret recipe!

Mile’s Kimchee Recipe

1 cabbage (local Napa and/or Savoy are great!)
½ cup course salt
1 medium daikon radish (about the size of a cucumber), chopped
Oniony greens of some sort (i.e. leeks, green onions, garlic scapes, etc.), chopped
1 head of garlic, chopped
Thumb size of fresh ginger, chopped
½ cup red pepper powder (any red pepper will do – a great place to buy it is an Asian food shop)
Spoonful of sugar (optional)

• Cut the cabbage into bite size pieces. In a bowl, add ½ cup of salt to the cut cabbage. Add water to cover the cabbage. Let sit for some time – anywhere from minutes to hours.
• Remove the cabbage from the salt water but keep the water.
• Mix the cabbage with all other ingredients.
• Spoon the cabbage mixture into clean glass jars. Pour the salt water over the cabbage mixture. Put the lid on the jar and leave it in a cool, dark place for a week (or more).

Open and enjoy!

Yours in food, Keltie

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