How to Make Spicy Green Kimchi and Six Favorite Dishes Using Kimchi

| 12/4/2015 10:39:00 AM

Tags: fermenting, salting, food preservation, preserving vegetables, Carole Cancler, Washington, Hawaii,

Spicy Green Kimchi photo by Carole Cancler

This spicy green kimchi recipe is one of my favorites. It is a zesty mix of bok choy and other vegetables flavored with ginger, soy, and red chile. Kimchi can be used in a variety of ways, including fried rice, soup, potato cakes and more. Like sauerkraut, kimchi is simply sliced vegetables mixed with salt and allowed to ferment. Once fermented, the vegetables will keep in the refrigerator for months and can be used in many different ways. There are several ideas for using kimchi at the end of this article.

Spicy Green Kimchi

Makes about 1 quart


• 1 to 1-1/2 pounds bok choy cut in 1/2-inch strips
• 1/2 thinly sliced medium onion
• 1 peeled and shredded medium carrot
• 1 cup peeled and julienned daikon radish
• 5 thinly sliced green onions
• 2 to 4 cloves minced garlic
• 2 tbsp organic raw sugar
• 1 tbsp minced fresh ginger
• 1 tbsp soy sauce
• 3-4 tbsp Korean chile powder
• 4 tsp pickling salt


1/19/2016 12:31:59 PM

This sounds great, but I don't understand the instructions about the brine bag and and making sure the bag closes around the edge of the jar. Does the bag containing the half cup of brine go inside the jar? And if so, how do you close it around the edge of the jar? Is the top of the plastic bag open?? I'm confused. Pictures would help. Thanks.

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