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Kim Chi - Part 1

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  Cabbage 2
  Kale 1 Pound
  Cayenne pepper 6 Tablespoon
  Spring water 2 Cup (32 tbs)
  Dill 1⁄2 Cup (8 tbs)
  Cilantro seeds 2 Tablespoon

1. Pull some leaves from the cabbage and keep them aside.
2. Cut the remaining cabbage and keep that in a food processor, grind for few minutes.
3. In a large bowl transfer the grinded cabbage.
4. Chop the Kale finely with the help of a chopper.
5. Combine chopped kale with the cabbage in the bowl.
6. Add in cayenne pepper and dill to the mixture.
7. Grind cilantro seeds in a coffee grinder and add to the mixture.
8. Mix cabbage mixture for few minutes.
9. Transfer part of cabbage mixture in a grinding jar pour in some spring water and blend for a few minutes.
10. Pour cabbage puree in the cabbage mixture and mix well.
11. Transfer all the mixture to a glass jar and mash with the help of masher.
12. Cover the jar with the reserved cabbage leaves.
13. Cover the jar and keep it in a warm place.
14. Let it ferment for 6 days.

15. Serve Kim Chi in a bowl.

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes

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Average: 3.6 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 214 Calories from Fat 53

% Daily Value*

Total Fat 6 g9.7%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 103.8 mg4.3%

Total Carbohydrates 43 g14.3%

Dietary Fiber 17.8 g71.2%

Sugars 10.3 g

Protein 11 g21.2%

Vitamin A 542.6% Vitamin C 412.2%

Calcium 34.2% Iron 34.2%

*Based on a 2000 Calorie diet

Kim Chi - Part 1 Recipe Video