Kim Chee


how to make kim chee

Kim Chee Recipe by: Chef Sheldon Simeon

  • 1 large head Napa cabbage
  • 2 tablespoons kosher salt
  • 1 cup daikon, julienned
  • ½ cup garlic chives

kim chee recipesChili-garlic Paste

  • 10 cloves garlic
  • 10 slices ginger, minced
  • 2 tablespoons Tiparos fish sauce*
  • 2 tablespoons usukuchi shoyu (a type of soy sauce that’s saltier and slightly lighter in color)*
  • ½ cup kochukaru (red chili pepper ground to powder or coarse-ground into flakes)*
  • ½ cup gochujang (a pungent Korean condiment made from red chili, glutinous rice, fermented soybeans and salt)*

* Found in Asian food markets

METHOD Cut cabbage in half lengthwise, removing discolored and loose outer leaves. Cut bottom off to separate all the leaves. Toss cabbage with kosher salt and refrigerate in bowl overnight. Combine paste ingredients in a food processor and pulse until mixture is creamy and smooth. Drain the cabbage and mix well with the chili paste. Toss in garlic chives and daikon. Let sit at least 24 hours before eating. (Best at two weeks.)


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