Kim Chi is an accompaniment eaten with Korean main meals and with steamed rice.


  • 1 large Chinese cabbage
  • 1/2 cup sea salt
  • 1/2 t. cayenne pepper
  • 5 spring onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 5 (2 inch) piece fresh ginger, grated
  • 3 t. to 3 T. chopped fresh chili
  • 1 T. caster sugar
  • 2 1/2 c. cold water


Preperation time: 9 days
Total cooking time: Nil
Makes : about 3 cups
Cut the cabbage in half, then into large bitesized pieces. Place a layer of cabbage in a large bowl and sprinlke with a little salt. Continue with layers of cabbage and salt, finishing with a salt layer. Cover with a dinner plate taht will fit as snugly as possible over the top of the cabbage. Weigh down the plate with cans or a small brick and leave the bowl in a cool place for 5 days.
Remove the weights and plate, pour off any liquid, than rinse the cabbage well under cold running water. Squeeze out any excess water and combine the cabbage with the cayenne pepper, spring onion, garlic, ginger, chili, and sugar. Mix will to combine before spooning the cabbage into a large sterilised jar. Pour the water over the top and seal with a tight-fitting lid. Refrigerate for 3 to 4 days before eating

(6); Protein 1g; Fat 0 g; Carbohydrate 5g; Dietary Fiber 1g; Cholesterol 0 mg 20 calories For an authentic flavour, use 3 T. of chili. Bottled chopped chili can be used instead of fresh chili I hope this is what you were looking for.

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Submitted 6/13/05.
Source: The Essential Asian Cookbook
Submitted By: Lissa
Kim Chi