Kim Chi Recipe – Eats Now

Name: Kim Chi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 1/2 pounds chinese cabbage; 8 1/3 cups water; white radish pounds giant; 10 stalks watercress; 2 cuttlefish; 1 onion; 4 tablespoons red pepper powered; 2 1/2 tablespoons minced garlic; fresh ginger tablespoons minced; 2 green onion minced; 1/2 cup shrimp salted; 2 1/2 tablespoons salt; 2 tablespoons sugar; 1 tablespoon juice giant white radish; 3/4 cup chicken stock; 1/2 tablespoon salt

Servings: persons

8 1/2 pounds chinese cabbage
8 1/3 cups water
white radish pounds giant
10 stalks watercress
2 cuttlefish
1 onion
4 tablespoons red pepper powered
2 1/2 tablespoons minced garlic
fresh ginger tablespoons minced
2 green onion minced
1/2 cup shrimp salted
2 1/2 tablespoons salt
2 tablespoons sugar
1 tablespoon juice giant white radish
3/4 cup chicken stock
1/2 tablespoon salt

1
Discard the outside leaves of Chinese cabbage and cut lengthwise into halves or quarters. Let soak in salted water for a whole day.
2
When Chinese cabbage has become wilted, place in colander to drain. Shred giant white radish and mix with powdered red pepper. Let stand for 10 minutes. Cut watercress into 2-inch lengths. Slice onions thinly. Slice cuttlefish.
3
Thoroughly mix together the watercress, onions, cuttlefish, Mixture A ingredients, and giant white radish. Insert the mixture between leaves of drained Chinese cabbage. Reserve the juice from the mixture.
4
Tightly pack Chinese cabbage into a crock and pour in the reserved juice and Mixture B ingredients. Place a dish small enough to fit inside the crock on top of the Chinese cabbage in order to press it gently. Cover with plastic wrap.
5
The kimchi will be ready to eat after a week at 44 to 46 degrees. Then store in refrigerator.

182

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 8 1/2 pounds chinese cabbage, 8 1/3 cups water, white radish pounds giant, 10 stalks watercress, and more.

Yes, Kim Chi falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kim Chi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions