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Kim Chee (Korean Spicy Pickled Cabbage)

What you need: 

several bunches bok choy, coarsely chopped
several small pickling cucumbers, coarsely chopped
1 daikon radish, coarsely chopped
coarse salt, to taste
2 cups white vinegar
4 cups water
several cloves garlic, chopped
1+ tablespoon crushed hot red pepper flakes, to taste

What you do: 

1. Toss veggies with salt and set aside. Mix vinegar and water. You can make more or less; just use 2 parts water to 1 part vingar.
2. Wash salt from veggies. Put veggies and garlic in a large sealed container (a large glass jar works well).
3. Fill vinegar mixture to cover veggies. Add pepper to taste (tablespoon+). Shake jar to mix. Let sit at least 24 hours.
Can store in fridge for several weeks. This is an acquired taste, but yummy! Serve with rice and other asian dishes.

Preparation Time: 
15 minutes
Cooking Time: 
Servings: 
10

SO HOW'D IT GO?

I let my cabbage sit out in layers of salt with a plate and a pan to weigh it down on top for a few days, then put it in a jar with vinegar and water, chili paste.  I used several different recipes to come up with my own and it turned out really well.

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for my kimchi to ferment i had to leave it out for 4 days (room temp in so. cal. during the summer) so if u want it to absorb the flavors u need to leave it out.... i would google other kimchi recipes though (especially the one with the you tube video) to get ideas... i will be writing my own recipe soon when i perfect it

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Thanks for the recipe.  It says to let sit for at least 24hrs - is that in the fridge or room temp?  How long can it sit out, and does that do anything for the pickling/fermentation process?  What about using apple cider vinegar instead?

Now that I think about it they must of meant to let it sit out at room temp for 24 hours... I put mine in the fridge and the flavor never really soaked into the vegetables... I believe letting it sit out would be how you ferment it cause I looked up other recipes for kimchee and they all said to let it sit out at room temp.... I'm not sure how long you can leave it out... google it and i'm sure you'll find ur answer :) I think regular vinegar should be used.

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Thanks for the recipe.  It says to let sit for at least 24hrs - is that in the fridge or room temp?  How long can it sit out, and does that do anything for the pickling/fermentation process?  What about using apple cider vinegar instead?

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This is a good substitute for the real thing... though not quite the same... i used it to make Spicy Korean Kim Chee Rice (i posted this recipe on the site)... which is delish! I'll do some research and see if i can get closer to the real thing and post a recipe but this was good... I used daikon, nappa cabbage, and bok choy for the veggies... thanx for the recipe i missed my spicy rice!

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I wasn't sure how this would turn out, but I made it this morning and it's fantastic.  I left out the cucumbers and daikon because I didn't have any- this is a great, simple recipe.  Thanks!

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