Kim Chee is a fermented food full of live pro-biotic cultures.  More importantly, it’s a delicious condiment eaten with grilled meats or tossed into soups for an added punch of flavor.  It is simple to make (just a little stinky).

 

2 ½ Lbs Napa cabbage, sliced into 2” pieces

1 ½ Oz Kosher Salt

Toss the cabbage and salt together and let it sit out overnight.  This softens the cabbage and releases excess water.  Squeeze excess water from cabbage.

 

In a blender combine until smooth:

½ Cup Garlic Cloves

½ Cup Thai Fish Sauce

1 ½ Green Apples, peeled & cored

1 Cup Korean Pepper Flakes (available at Super H Mart)

 

Rub the mixture into the dry cabbage.  Ferment for 2-3 days on kitchen counter.  Check for seasoning.  It should be tart, spicy & a bit salty.  You can ferment longer if you prefer it funkier.  Refrigerate when desired level is achieved.