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Philly’s Easy Kim Chi

    Philly's Easy Kim Chi

    Recipe and photos by Philly Markowitz

    Finished Kimi Chi w/Rice
    Finished Kimi Chi wRice

    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.

    Philly's Easy Kim Chi

    Easy Kim Chi

    Servings: 4 Litres



    • 6 Lbs Napa Lettuce (Chinese Cabbage) roughly 4 heads, chopped into 1 1/2″ pieces
    • 1/2 Cup Kosher salt
    • 2 Cups Daikon Radish Slices or mixed daikon and red radish
    • 1 Cup Carrot Matchsticks
    • 1/2 Cup Fresh Hot Peppers jalapeño or Hungarian – slightly hot) sliced fine
    • 1 Bunch Fresh Green Onion chopped


    • 1 1/2 Cups Boiling Water
    • 2 Tbsp Sweet Rice Flour aka glutinous rice flour OR 2 tbsp cooked rice OR 1 tbsp cornstarch
    • 2 Tbsp Sugar

    Seasonings and Spices

    • 1/3 Cup Garlic Cloves Minced or pressed
    • 2 Tbsp Fresh Ginger Root Minced or shredded
    • 1 Medium Onion Minced
    • 1/3 Cup Fish Sauce (Ngoc Nam), or more to taste
    • 1/2 Cup Paprika
    • 1/4 Cup Cayenne



    • While napa is brining, prepare the sauce.
    • Bring water to a boil and add rice flour (if available), cornstarch, or leftover rice.
    • Simmer for about 5 minutes. If you need to start with fresh rice, cook until soft (about 20 minutes).
    • Remove from heat. Blend until smooth if needed.
    • Add sugar. Allow to cool.


    • Kimi Chi Ingredients
      Coarsely chop and rinse the cabbage, put in the largest bowl or stock pot you have.
    • Sprinkle salt on top and toss to distribute. Put a plate on top to weigh the cabbage down.
    • Let napa sit for 2 hours in brine, turning every half hour or so.


    • Chop the additional vegetables and set aside.
    • Prepare seasoning ingredients for sauce, add to sauce when it is cool to the touch.
    • Blend sauce and seasonings until they are a smooth paste.


    • After two hours, rinse the cabbage and shake out as much excess water as possible.
    • Toss in the additional vegetables, then pour in sauce and toss to coat evenly.
    • Pack into a large, clean jar with something to weigh the kim chi down on top.
    • Put the lid on (but don’t tighten it) andlet the kimchi sit on the counter for about 3 days.
    • Once a day, compress the kimchi so everything stays moist and air bubbles are released.
    • After three days, give it a taste.
    • If it is fermented enough for your palate, put it in the fridge. If not, give it another day or 2 on the counter.
    • Enjoy! This will last for 4-6 weeks (by then it will be very tangy but still delicious).
    Tried this recipe?Let us know how it was!

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