Made with ginger root, Chinese cabbage, salt, green onions, crushed red chile peppers, garlic
Time: over 5 hours
Kim Chee
Kim chee (also spelled kimchi) is a Korean recipe dating back to the 7th century. The process was developed as a way to preserve vegetables during lean months when few fresh vegetables were available. It consists of a combination of vegetables, flavorings, and sometimes fish. They are combined, pickled, and then fermented before eating.
Kimchi can be mild or spicy and most commonly is made with cabbage, radishes, or cucumbers. It can be eaten as is or used in other recipes. Once fermented, it can keep for a very long time if properly refrigerated.
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Kimchi (Korean Cabbage Relish)
Kaktugi Kimchi
Classic kimchi is made with cabbage, but that's just the tip of the iceberg. This kaktugi mixture of spiced radishes and scallions makes an outstanding side dish for a Korean spread.
Time: over 5 hours
Napa Kimchee
Curious about fermentation but not sure where to start? Look no further than this Napa Kimchee. You might just discover a new culinary skill that you never knew you needed.
Time: over 5 hours
Oi Sobagi Kimchi (Cucumber Kimchi)
Whip up some Oi Sobagi Kimchi featuring cucumbers, green onions, and just the right amount of spice. A crunchy, homemade pickle that's worth the wait.
Time: over 5 hours