KIMCHI EASY RECIPE mildly spiced "pickled cabbage"

This is a great way to preserve vegetables and this can be added to soups and stews for a deep flavor. A Korean National Dish

Very restorative,and I prefer this to sauerkraut.


Makes 1 qt

1/2 cup coarse sea salt

1 1/2 pound napa cabbage (1 head) halved and cut into 1/2 inch slices
9 -10 hot chiles ( chiles de arboi or Tahi bird chiles)
1/2 cup shredded or juilenned daikon radish
8 scallions cut into 1/2 inch lengths
2tbso seasoned rice vinegar or cider vinegar
3 cloves garlic minced
2tsp grated ginger root
1stp sugar


This has to be made in a stoneware/ceramic/or glass bowl; please do not use plastic nor any metal.

Stir the sea salt into 2 1/2 cups cold water, in a nonreactive bowl (see above).
Add the cabbage and stir well to coat the leaves.
Let stand 5 hours at room temp . stirring occasionally.
Drain well. Do not rinse

Grind the chiles in a mortar and pestle ( be careful of your eyes) or in a coffee grinder, until crushed and almost a powder.

Transfer the cabbage to a clean bowl .
Add 1 1/2 tbsp chiles, radish, onions, rice vinegar, garlic, ginger and sugar and toss with hands (use rubber gloves as the chile's can burn) to coat.

Transfer to a sterilized quart, storage glass jar, packing the cabbage tightly.
Seal well with lid.
let stand 2-3 days at room temp (not a hot kitchen), turning upside down occasionally to coat the cabbage.
Store in fridge for up to 2 weeks


Variations if using tougher cabbages Purple, Red or Green, then remove tough stems and cores and soak overnight before draining well then proceed as above but pickle at room temp for 4-5 days.

Add more chiles for spicier pickles.