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Asian Recipe : Korean Kim Chi


  • 5 kg Chinese cabbage
  • 1 kg radish
  • 250 g carrot
  • 1 packet (400 g) cooking salt
  • 20 red chillies
  • 20 cloves garlic
  • 20 g ginger, skin scraped
  • 20 tsp sesame oil
  • ¾ cup sesame seeds
  • 1 cup light soy sauce
  • 1 ½ cup water
  • 10 tbsp chilli powder


  1. Cut Chinese cabbage in quarters.
  2. Pickle with half packet of salt and let it stand aside for 2 hours.
  3. Cut radish into thin short strips, sprinkle half the amount of red chilli powder and leave it aside for 15 minutes.
  4. Pound garlic, ginger and chillies.
  5. Peel carrots and cut into thin short strips.
  6. Mix all the ingredients, except cabbage.
  7. Stuff this mixture in between cabbage leaves and pack in plastic jars.
  8. Close the lid tightly and refrigerate.
  9. Use after 2 to 3 weeks.

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Last Modified: 11/28/11.