Philly’s Easy Kim Chi

Recipe and photos by Philly Markowitz

Finished Kimi Chi w/Rice
Finished Kimi Chi w/Rice

This is a non-traditional recipe for those who don’t have easy access to dried shrimp or don’t want to use it. It makes about 3.5 litres –
if you have a glass gallon jar it will be the perfect size to hold the batch.

As the recipe makes a gallon, it’s great for hostess gifts and parties. Or, you can change the number of servings on the selector below, and the site will automatically divide the recipe for you.

Dead Easy Dills – Kosher Style

Kosher Dills
Kosher Dills

These are those crisp pickles that snap in your mouth. Crunchy because they are uncooked, making them the hands-down easiest pickles you can make.

You need a saucepan, cheesecloth, jars, or a crock, and the ingredients. Maybe a funnel if you’re using jars. It takes about 15 minutes top to bottom if you use ice cubes instead of cold water.

I have a thing for alliteration, so could not resist putting dill in the title, but fennel is a nice alternative.

Aging them for 2 days makes them what is called “half-sour”, aging for 4 or more days is called: “full sour”.

Note that the longer you age the pickles, the more yeast will form on the top. Try to skim it off, as this will affect the pickle taste. It’s perfectly safe though and a natural part of the kosher pickle.

If the yeast weirds you out, then stop aging the pickles at two days.