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{{recipesummary|Side Dish recipes||3-6 days|3|Image=[[Image:Gimchi.jpg|300px]]}}

{{recipe}} | [[Cookbook:Cuisine of Korea|Korean Cuisine]]

'''Kimchi''', '''Kimchee''' or '''Gimchi''' (김치) is a Korean dish of pickled [[Cookbook:Vegetable|vegetables]], usually [[Cookbook:Cabbage|cabbage]] or Muwoo (white radish), and commonly served as a [[Cookbook:Side dishes|side dish]]. It is commonly fermented in a brine of [[Cookbook:Anchovy|anchovies]], [[Cookbook:Ginger|ginger]], [[Cookbook:Garlic|garlic]], [[Cookbook:Green onion|green onion]] and [[Cookbook:Chili Pepper|chilli pepper]]. There are infinite varieties, at least as many as there are households. The following is a standard recipe for baechoo (napa cabbage) kimchi.

==Ingredients==
*1 head [[Cookbook:Nappa Cabbage|nappa cabbage]] (baechu, Chinese cabbage, wombok)
*½ [[Cookbook:Onion|onion]], thin sliced
*¼ [[Cookbook:Carrot|carrot]], thin julienne
*¼ [[Cookbook:Radish|radish]], thin julienne
*4 [[Cookbook:Green onion|green onions]] (spring onions), cut into 2 inch pieces
*2 tbsp [[Cookbook:Mincing|minced]] [[Cookbook:Garlic|garlic]]
*1 tsp minced [[Cookbook:Ginger|ginger]]
*½ cup [[Cookbook:Chili Powder|go choo ga roo]] (Korean chili powder)
*2 tsp [[Cookbook:Salt|salt]]
*1 tbsp [[Cookbook:Sugar|sugar]]
*½ cup sea salt (or any coarse salt)
*1 cup water
*¼ cup [[Cookbook:Fish Sauce|jeot gal]] (Korean fish sauce)

==Instructions==
#Quarter the nappa cabbage, wash and drain.
#Mix ½ cup sea salt (or any coarse salt) and 1 cup water.
#Put cabbages in a salted water and take out one at a time to get salt down.
#In a container, add cabbages and pour salted water, set aside for at least 6-8 hours. (Overnight will be great.)
#The cabbage should be soft enough to bend.
#Wash, drain well.
#Mix together ½ cup go choo ga roo (Korean chili powder), 2 tsp salt, 1 tbsp sugar, ¼ cup jeot gal (Korean fish sauce), 2 tbsp minced garlic, and 1 tsp minced ginger.
#Mix in vegetables to the chili powder mixture.
#Take one cabbage, stuff in above mixture to an every layer. Try to fold in half 
#With 2 outer leaves, wrap the whole thing securely.
#Put it in a air tight container.
#Let it sit on a kitchen counter for overnight.
#Put in a refrigerator for 2-3 days.
#Serve with rice.

==Notes, tips, and variations==
*The brine can be varied to include many other ingredients.  Be creative.
*¼ cup jeot gal (Korean fish sauce) can be replaced with moderate amounts of raw butterfish or oysters.  Seafood can also be left out entirely although appropriate amount of salt needs to be added in place of missing jeot gal.  Alternative flavors can include asian pears or tangerines.

[[Category:Featured recipes|Kimchi]]
[[Category:Korean recipes|Kimchi]]
[[Category:Side Dish recipes|Kimchi]]
[[Category:Radish recipes|Kimchi]]
[[Category:Cabbage recipes|Kimchi]]
[[Category:Fermented food recipes|Kimchi]]
[[Category:Raw recipes|Kimchi]]
[[Category:Gluten-free recipes|Kimchi]]