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Recipes Around the World International Vegetarian Union
Vegan East Asian Recipes
Contributed by Vegetarians and Vegans from around the world
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Kim Chee
from: Anila V.

This has become my standard kim chee recipe. You can easily vary the level of heat by the amount of cayenne pepper used. I share this with just about everyone I know. Be prepared to make more, it will literally disappear.

4 pint jars

  • 2 heads Chinese cabbage
  • 1/2 cup sea salt
  • 4 cups filtered water
  • 1/2 teaspoon raw sugar
  • 1 teaspoon cayenne
  • 1 tablespoon chili pepper
  • 1/2 teaspoon garlic granules
  • 1/2 teaspoon ground ginger
  • 4 cups filtered water
  • 1/2 cup vinegar
  • 1/4 cup sea salt

Chop chinese cabbage into 2 inch pieces.

Place chopped cabbage in ceramic bowl with sea salt and water.

Cover and let sit for 2 days.

Combine sugar, cayenne, chili pepper, garlic, ginger, salt and water in a pot and bring to boil.

Let cool to about 100 degrees.

Drain cabbage from saline brine.

Pack pint jars with cabbage and cover with prepared sauce.

Cap and refrigerate for 1 day-- ENJOY!