Kim Chi

Today I happened to have some gorgeous zucchini picked fresh from my garden, some cabbage and some bok choy, I purchased. With my daughters urging I decided to make Kim chi. I have some hot cherry peppers, garlic, fish sauce and ginger. I love the stuff.. I find it most compelling. I love it with plain steamed rice or grilled steak. My friend thawed some venison he is marinating with ginger, garlic, and soy so in a few days we will have some Kim chi with venison.

This is what we did

3 heads bok choy divided into leaves
1/4 wedge of green cabbage
2 medium zucchini cut into rounds

1/2 cup sea salt
8 cups warm water
First we divided the bok choy into leaves and soaked the leaves in 1/4 cup of sea salt dissolved in 4 cups of warm water for 3 hours in the refrigerator.
Then we rinsed the leaves.




Then we pureed in a food processor:

2 cherry peppers deseeded                
2 " piece of peeled ginger                  
5 cloves of garlic
2 Tbs. fish sauce

Add 1 Tbs. to each rinsed vegetable. Refrigerate. You will have some left over Kim chi.
I am going to find some napa cabbage and add the remaining hot pepper mixture to it today.
It keeps about 4 days in the refrigerator.

                                      

               

Kim Chi is great on a hot dog... I sliced up all three Kim chis and loaded it on the grilled dog with some mustard. Amazing!!

Recipe, photos and writing by Karen Pickus 2012

Courtesy Karen Pickus 2012