Quick Kim Chi
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Quick Kim Chi
When I was working as sous chef at Blue Point Grille, in Cleveland, Ohio a long time ago I made a simple version of kim-chi that went like this:
Yield: 15 servings
We combined everything and within a day or two the flavors combine, but this is in no way a mild version. Without the fermentation that true kim-chi has, this recipe overpowers things with spice. I have not used it, but I have observed a product on the shelf of the Asian market called ‘kim-chi base’ Which I’m guessing is like a dressing for cabbage.
mikey031
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Source: A View From the Kitchen
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