Cream of the Crop Recipe Week 19: Make-at-Home Cabbage Kimchee

Make-at-Home Cabbage Kimchee

by Grace

This is a super easy recipe!  You need one big bowl for the veggies (cabbage, radish, cucumbers, etc.) and one small bowl to mix a sauce.  Then combine.

STEP 1

In the big bowl, add the following:

• Cut green cabbage (I used half of the green cabbage in this week's haul) into bite-sized pieces.
• Cut the radishes (I used half of what we received) into bite-sized pieces.
• Cut the cucumber (I used the whole cucumber) into bite-sized pieces.
• (If you have green onions, that could be a nice addition.)

STEP 2

In a small bowl, mix the following:

• fish sauce -- 2 tablespoons
• white sugar -- 1.5 tablespoons
• minced garlic -- 1 tablespoon
• rice vinegar -- 1 tablespoon
• gochugaru (i.e. red pepper powder) -- 1 tablespoon
• sesame seeds -- optional, 1 teaspoon~ish

Of course, you can adjust all these ingredients depending on your preference. e.g. If you like the spicy kick, add more gochugaru.  You can also increase all the proportions if you want your kimchee to be more saucy.

STEP 3

Mix the cabbage/radishes/cucumber with the sauce.  Then enjoy!  (We ate ours with soy-sauce glazed chicken and white rice, with pan-friend zucchini from the box.)