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Recipe courtesy of Guy Fieri

Kim-Chee - K's way

  • Level: Easy
  • Yield: 4 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 4 servings
    Calories
    109
    Total Fat
    1
    Saturated Fat
    0
    Carbohydrates
    20
    Dietary Fiber
    4
    Sugar
    11
    Protein
    9
    Cholesterol
    0
    Sodium
    3120
  • Total: 1 day 3 hr 7 min
  • Prep: 7 min
  • Inactive: 1 day 3 hr
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Ingredients

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

Directions

  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.
Show: Guy Off the Hook
Episode: Seoul Food

Categories:

Asian Salad Asian Salad Recipes Korean Recipes Cabbage Recipes Side Dish Lunch Gluten Free Low-Fat

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13 Reviews
Add Your Review

rcarter48114

I just got back from a 10 day business trip to South Korea. I had kimchi everyday for just about every meal (Yes, even for breakfast!). I have been buying "authentic" kimchi and eating kimchi for at least 20 years. Ignore the bad reviews that complain about this recipe not being authentic kimchi and that the Koreans would laugh at you if you called this kimchi. I do not think from my experience that either is the case. The Koreans I met certainly would certainly not laugh at you for trying new ways to make their kimchi.<br />I have been making a variation of this recipe for more than five years. I like it better than the "authentic," everyday Kimchi that I had in Korea. There is one negative review that you should pay attention to, though. There is way too much soy sauce in this recipe. Use half the soy sauce, make up for it with more apple cider vinegar, and add a little more honey. Play with this recipe a little until you get something that appeals to your taste. 

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