Kimchi (Kimchee) and Pickled Vegetables Recipes

The picture on the left: Pickled Vegetables

The picture to the right: Kimchi (Kimchee)

Today I finished the last bit of my first batch of Kimchee. It was sooo good. Spicy, salty and just absolutely yummy. I kept some of the brine (left over salty liquid) for my next batch. However, that was hard to do. I could drink the juice straight.

Recipe for Kimchee (my 2nd experiment)

Chop up:

  • Carrots, pealed (3)
  • Celery (3 stocks)
  • Chinese Cabbage, cored
  • Bok Choy
  • Daikon Radish
  • White Onion
  • Shallots (3)
  • Green Onion (2)
  • Add whole garlic to the mix as well: 5-6 cloves (or more)

Mixed 4 liters of water and 8 Tablespoons of salt until all the salt dissolved. This is brine.

*I’m making extra for my mom and dad ;)

Wash all the vegetables and put them into a large pot.

Pour the Brine over the vegetables and cover.

Soak for 8-12 hours. Mixing often to make sure the vegetables are covered in the brine.

After the soak.

Strain the vegetables, but keep the brine. You’ll need it again.

Kimchee Sauce: Mix together

  • 2 tbsp Cayene Pepper
  • 1 1/2 tbsp Chilli Pepper
  • Fresh Ginger, minced
  • Fresh Cilantro
  • Fresh Garlic, mince

Toss the sauce into the vegetables and mix well.

Stuff, I mean stuff, the spiced-up vegetables into a jar or container with a removable lid.

Add the brine to the jar, covering the vegetables.

Place a cloth over the top and secure with a rubber band.

Left Ferment a week or so.

The next batch I made was Pickled Vegetables. Although Kimchee is pickled vegetables, it normally has the spicy flavors. This next batch does not have any pepper or spice other than ginger and garlic.

Pickled Vegetables Recipe

Chop up and Mix:

  • Cauliflower
  • Carrots, pealed (3)
  • Onion
  • Celery (3)
  • Cilantro
  • Ginger, minced
  • Garlic, minced
  • Add Whole Garlic

Mixed 2 liters of water and 4 Tablespoons of salt until all the salt dissolved. A smaller batch this time.

Place the vegetables in a jar with an open lid.

Pour the brine onto the vegetables.

Cover with cloth, coffee filter or towel. Secure with a rubber band.

Mix at least once a day

Let ferment for a week or so – up to four weeks. the colder climate, longer the time.

*If you do not have some of these ingredients….it’s okay. Just use what you have. Experiment.

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