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Kim-Chee - K's way

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  • Level: Easy
  • Total: 1 day 3 hr 7 min
  • Prep: 7 min
  • Inactive: 1 day 3 hr
  • Yield: 4 servings
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1/2 medium head napa cabbage, uncored, roughly chopped (about 1-inch strips)

1 tablespoon kosher salt

1 cup julienned (matchstick) carrot

1 cup julienned (matchstick) daikon radish

2 green onions, split in 1/2, cut in 2-inch sections

3/4 cup tamari soy sauce

1/2 cup water

1/4 cup apple cider vinegar

2 tablespoons minced garlic

1 tablespoon honey

4 dry hot chile peppers, split lengthwise and seeds removed


  1. In a colander in the sink, sprinkle cabbage with salt and toss to combine. Let sit about 1 1/2 hours or until cabbage wilts. Rinse several times with cold water and drain well. Squeeze out any excess water. Combine cabbage with carrots, radish and green onions. In a small bowl, mix together soy sauce, water, vinegar, garlic, honey and chile peppers. Place cabbage mixture in a clean glass jar or glass bowl (about 1 quart or larger). Pour liquid over cabbage and place in refrigerator or cool dark place for 24 hours.