Korea − Kim Chee

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Korea − Kim Chee to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Korea − Kim Chee, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 pounds napa or celery cabbage
• 1/2 cup coarse salt
• 4 cups water
• 1 1/2 tablespoons crushed red pepper flakes
• 1 clove garlic, finely minced
• 1 teaspoon fresh ginger, minced
• 1 tablespoon granulated sugar
• 2 green onions, finely chopped
• Rinse the cabbage in cold water and drain. Cut the cabbage

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

into 1−1/2−inch squares

Step 2: Technique & Execution

Sprinkle with salt, add the water, and let stand overnight

Step 3: Technique & Execution

Rinse the cabbage in cold water and drain

Step 4: Technique & Execution

Using a wooden spoon, blend the remaining ingredients and stir this well into the cabbage pieces

Step 5: Technique & Execution

Pack into a quart jar or other container and cover

Step 6: Technique & Execution

Place the jar in a plastic bag to prevent the odors from spreading to other foods