Live Kim Chee

Sergei Boutenko, Valya Boutenko
Eating without Heating

the traditional Korean dish that is fermented in the ground. really tasty and sort of like sauerkraut but spicy

fermented, napa cabbage

2 heads napa cabbage
1 head bok choy
4 cloves minced garlic
1/2 hot pepper, minced
1/2 cup water
1 TBS salt
2 TBS paprika
1 TBS Honey
1 piece sliced ginger
1/2 c apple cider vinegar


In a really big bowl chop the cabbage, bok choy, garlic and hot pepper
Blend the other ingredients in a blender for the seasoning
Pour over the items in the bowl and stir until combined
Press and squeeze cabbage into a gallon jar.
Don't cover with lid, use cheese cloth or similar so it can breathe.
Ferment 3 days on counter, (can eat after 4 hours) then put in fridge.
Keeps a long time. (weeks)