This recipe is a version of kimchi I am pleased with. Your version may be quite different, and that's ok! Remember that all of the ingredients can be changed or modified to the level that you like. When my plants are producing, I like to chop up some of my onion and garlic chives to the mix. It is a good addition.

Gallery

Recipe Summary

prep:
20 mins
additional:
2 weeks 2 days
total:
2 weeks 2 days
Servings:
10
Yield:
10 servings
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place bok choy in a large bowl; add 1/4 cup pickling salt and stir; cover with an upside-down plate. Let salted cabbage sit until softened and liquid has been released, 2 to 3 days. Rinse cabbage in a colander and drain.

    Advertisement
  • Transfer cabbage to a clean bowl; add 1/4 cup pickling salt, Korean chile powder, green onions, carrots, serrano chile peppers, garlic, fish sauce, and ginger and mix well.

  • Pack cabbage mixture into clean jars to within 1 inch of the top. Tightly secure lids onto each jar.

  • Refrigerate until flavors have had time to merge and cabbage has fermented, at least 2 weeks.

Cook's Notes:

Some people only use the thick white portion of the bok choy. I am a cheapo and use it all. I hate to waste any of it.

Sea salt can be substituted for the pickling salt. If this ends up too salty for you, just adjust the level of salt on your next batch.

Cayenne pepper or half cayenne pepper and half red pepper flakes can be substituted for the Korean chile powder. Wear some gloves if your skin is sensitive to red pepper or spices.

Jalapeno peppers can be substituted for the serrano pepper.

Editor's Note:

The nutrition data for this recipe includes the full amount of sodium for the salt. The actual amount of the salt consumed will vary.

Nutrition Facts

40 calories; protein 2.4g 5% DV; carbohydrates 7.8g 3% DV; fat 0.8g 1% DV; cholesterolmg; sodium 5756.9mg 230% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/15/2016
I was very excited to base my recipe off of Bill's. I gave a few tweaks because I wanted more from the kimchi. A few changes, added swiss chard, radicchio, peppers, shiitake mushrooms, in the initial ferment. Then used paprika and cayenne pepper, and extra ginger sliced, anchovies with fish sauce in the mix for the 2nd ferment before refrigeration. Oh, and I used a brine instead of tossing it with more salt. When fermenting foods it's important and cautious to used not too much but certain enough salt, so a brine after the initial ferment is fine with me. Read More
(2)

Most helpful critical review

Rating: 3 stars
01/05/2020
This is a good basic recipe with the exception of letting the cabbage/bok choy rest for days. This causes the vegetable to become mushy after the ferment. All the 'authentic' Korean recipes I have found suggest 3 to 10 hours. You want the thick parts bendy but still able to snap. I rested mine 3 hours before rinsing and draining. I also only added 1 Tbsp salt after the rinse. Once jarred, I left at room temp for 2 days until I could see fermenting action, then refrigerate. ONE REVIEWER commented that hers was bitter - that was because she left out the carrots for personal preference. If carrots are left out or dramatically decreased, 1/2 a grated apple added will balance out the flavors and inhibit the development of bitterness. This is a common ingredient in Korean-made kim chi. And remember, as Bill the original poster suggests, you can adjust to your preferences. More types of veggies, red pepper flakes and no fresh peppers, bulb onions in addition or instead of green onions, daikon radish or globe radish... it's up to you! I use kim chi on scrambled eggs, fried rice, like sauerkraut in sandwiches, with biscuits and gravy... the uses are endless. Read More
(1)
7 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 3
Rating: 4 stars
09/15/2016
I was very excited to base my recipe off of Bill's. I gave a few tweaks because I wanted more from the kimchi. A few changes, added swiss chard, radicchio, peppers, shiitake mushrooms, in the initial ferment. Then used paprika and cayenne pepper, and extra ginger sliced, anchovies with fish sauce in the mix for the 2nd ferment before refrigeration. Oh, and I used a brine instead of tossing it with more salt. When fermenting foods it's important and cautious to used not too much but certain enough salt, so a brine after the initial ferment is fine with me. Read More
(2)
Rating: 5 stars
02/23/2016
This is excellent! I halved the recipe and purposely left out the carrots due to personal preference but other than that stuck as close as I could to the recipe. They didn't have serrano peppers this time of year in my Hispanic market and I was going to use jalapeno but the store owner encouraged me to use piquillo peppers instead. They are tiny so I went ahead and used 3 of them even though I was halving the recipe. WHOA! They may be small but they pack some heat. I had a lot of fun making this and the worst part was the wait. Everything pretty much turns to mush once it has all sat for a couple of weeks but that is the point I guess. This came out a little more bitter than what I'd had in the past but I'm not sure if it was the fish sauce or perhaps the peppers I used? I'm not sure but I will make this again and probably stick with the chili flakes mentioned in the footnotes so that I can control the heat a little better. I also would have liked more green onion. All in all great recipe and I already cannot wait to do it again! Read More
(2)
Rating: 3 stars
01/05/2020
This is a good basic recipe with the exception of letting the cabbage/bok choy rest for days. This causes the vegetable to become mushy after the ferment. All the 'authentic' Korean recipes I have found suggest 3 to 10 hours. You want the thick parts bendy but still able to snap. I rested mine 3 hours before rinsing and draining. I also only added 1 Tbsp salt after the rinse. Once jarred, I left at room temp for 2 days until I could see fermenting action, then refrigerate. ONE REVIEWER commented that hers was bitter - that was because she left out the carrots for personal preference. If carrots are left out or dramatically decreased, 1/2 a grated apple added will balance out the flavors and inhibit the development of bitterness. This is a common ingredient in Korean-made kim chi. And remember, as Bill the original poster suggests, you can adjust to your preferences. More types of veggies, red pepper flakes and no fresh peppers, bulb onions in addition or instead of green onions, daikon radish or globe radish... it's up to you! I use kim chi on scrambled eggs, fried rice, like sauerkraut in sandwiches, with biscuits and gravy... the uses are endless. Read More
(1)
Advertisement
Rating: 1 stars
04/29/2016
It was too salty I could not eat it. Next time I will allow the cabbage to sit in the salt for a maximum of 6 hours and then ferment the finalized kimchi in their jars at room temp for a few days. Read More
Rating: 1 stars
09/20/2019
This is not Kimchi at all ~ horrible. Read More