Who doesn’t like Kim Chi?……..Really….? Ok, then maybe this post isn’t for you. For the rest of you, a good Kim Chi has a sweet heat that most pickles are totally missing.
Kim Chi is made with Nappa Cabbage which is a cruciferous vegetable “….they are high in vitamin C and soluble fibre and contain multiple nutrients and phytochemicals with potential anti-cancer properties: diindolylmethane, sulforaphane and selenium. Both diindolylmethane, sulforaphane, and many other sharp-tasting substances in these vegetables are produced from substances called glucosinolates.” – thanks Wikipedia Scientists!
- 1 head of Napa Cabbage chopped into bite-sized pieces
- 1/4 c salt
- 1c warm water
- 1/4 c (+ more to taste) chili powder
- 1/4 c warm water
- 3 cloves garlic, pressed
- 1 Tbsp grated ginger
- 3 green onions, sliced
- 1 1/2 tsp anchovy paste
- 1/2 cup unsweetened apple sauce
- 1 small onion, pureed in a blender
- Dissolve salt in warm water and toss in a large bowl with your cabbage. Leave out at room temperature for 4 hours. Your cabbage will shrink down in this time, but don’t laugh. It hurts its feelings.
- Ding! After 4 hours is up. rinse and drain your cabbage 3 times to remove the salt. Return it to the large bowl.
- In a small bowl, combine chili powder and 1/4 cup of warm water. Stir to create a paste. Add to cabbage chili paste, garlic, ginger, anchovy paste, green onions, apple sauce and onion puree. Combine thoroughly.
- Transfer your Kim Chi to glass jars and leave out at room temperature for 24 hours. Refrigerate and take out portions as needed to enjoy!
You can play with this recipe adding as little or as much chili and pepper sauces as you wish. You can also try adding different types of fruit to truly make it your own.