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
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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Kaktugi Kimchi
Kimchi (Korean Cabbage Relish)
Made with ginger root, Chinese cabbage, salt, green onions, crushed red chile peppers, garlic
Time: over 5 hours
Napa Kimchee
Made with kosher salt, red pepper flakes, sugar, napa cabbage, Korean pickling salt, scallions, carrot, ginger, garlic, candied ginger
Time: over 5 hours
Oi Sobagi Kimchi (Cucumber Kimchi)
Made with cayenne pepper, sugar, salt, fresh ginger root, garlic, green onions, Kirby cucumbers
Time: over 5 hours