Easy Kim Chee

Demonstrated by: Mae Fukuda and Sally Wong with Bernice Okamura, teacher at Hoopono, Rehabilitation Center for the Blind & Visually Impaired.
In Touch with Safe Cooking - February 1, 1998.


Easy Kim Chee

  • 4 small Japanese cucumbers or 1 small head cabbage
  • 3 tablespoons Japanese rice vinegar
  • 1/4 cup sugar
  • 2 teaspoons Hawaiian salt (rock salt)
  • 1/4 cup liquid kim chee base (Korean hot, spicy sauce)


  1. Cut vegetable into chunks; place in a large bowl.
  2. Add remaining ingredients and mix well.
  3. Pack tightly in jars.
  4. Cover and let stand 1 hour before serving.
  5. Refrigerate remaining kim chee.

Makes about 1 quart.


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