Note: Kim chee spiciness varies depending on the level of heat in the chili flakes used as well as the length of time it marinates in the refrigerator. The longer it marinates, the spicier it becomes. You can make a variation of this recipe by substituting one head of red cabbage for the napa cabbage.
Ingredients:
1 head Napa Cabbage
1 medium Daikon radish
1/2 c. salt for sprinkling, plus 1 Tbsp salt
3 Spring onions, thinly sliced
3 cloves garlic, minced
4 tsp fresh ginger, minced
1 Tbsp dried chili flakes, or kim chee spice available in Asian markets
2 tsp soy sauce or tamari
Directions:
- Separate napa cabbage into leaves, discarding any damaged outer leaves.
- Peel daikon and cut into 1/4 inch thick slices.
- In a medium non-reactive bowl, layer cabbage leaves and sliced daikon, sprinkling liberally with salt in between each layer.
- Cover with water to a depth of 1 inch and place a heavy plate on top of leaves to submerge them.
- Cover and leave overnight.
- The next day, remove the plate and drain the vegetables.
- Rinse well with water and drain.
- Slice cabbage leaves into 1/4 inch thick slices.
- Transfer cabbage and daikon to a clean medium non-reactive bowl.
- Add onions, garlic, ginger, chili flakes, soy sauce, 1 tablespoon salt and 1 cup water.
- Mix gently to combine.
- Transfer the vegetable mixture and liquid to a large clean crock or clean jars.
- Cover tightly and refrigerate for three days.
- Once per day, agitate contents by stirring or by turning jars upside down several times.
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