Ingredients for 1 Liter

Chinese cabbage (白菜/ Hakusai) 450 g
Daikon (大根 / Daikon) 60 g
Onion (玉ねぎ / Tamanegi) 50 g
Nira (ニラ / Nira) 20 g
Garlic (にんにく / Ninniku) 20 g
Ginger (しょうが / Shōga) 10 g
Salt (塩/ Shio) 1 tbsp
(2.5% of the weight of the vegetables, or about 15 g)
Light brown sugar (きび砂糖 / Kibizatōh) 2 tsp
(1.0% of the weight of the vegetables, or about 6 g)
Korean red pepper (powder) (韓国唐辛子 / Kankoku tōhgarashi) 18 g
(3.0% of the weight of the vegetables, or about 18 g)
Water (水 / Mizu) 60 ml
(10.0% of the weight of the vegetables)

How to Make
1. Roughly chop the Chinese cabbage leaves into pieces about 4-5 cm long. Skin and julienne the daikon. Slice the onion into pieces about 5 mm thick and cut the nira into 4-cm lengths. Grate the garlic and ginger.
2. Place the vegetables in a large mixing bowl, add the salt, sugar, and red pepper, and mix well.
3. Transfer the mixed contents to a clean jar, add the water, make sure it is absorbed well by the vegetable mixture, and then seal the jar.
4. Keep the jar in a refrigerator. Your kimchee will be ready to eat in about one month. After about two months, it will be a little less spicy and a bit more tart. You can expect your kimchee to keep in a refrigerator for about four months from the time you prepared it.


Recipe Developed by Machiko Tateno