Vietnamese Kimchi – Kim Chi Việt Nam
Vietnamese Kimchi - Kim Chi Việt Nam
By Published: February 25, 2014
- Prep: 30 mins
- Yield: 6-8 Servings
A localized and simplified version of Kim Chi by the Vietnamese. It's very quick and easy to make, but still has the balance of basic tastes: sweet, sour, salty and spicy.
- Cuisine: Korean Influence
- Course Side Dish
- Skill Level: Easy
Ingredients
- 6-8 leaves cabbage of any type, cut into 3cm(1in) length
- 1 cucumber 250g, peeled and core removed, cut into 1cm slices
- 1 carrot 100g, peeled and thinly sliced
- 2 tsp salt
- 2 cloves garlic peeled
- 1 piece ginger thumb-sized, peeled
- 4-6 bird-eye chilis
- 2 tbsp sugar
- 2 tbsp fish sauce
- 2 tbsp rice/wine vinegar 5%
Instructions
- Toss the sliced vegetables with the salt and let sit for at least 1 hour, preferably overnight until wilted. Then rinse a few times to remove the salt.
- Squeeze out the excess water in the vegetables and place in a mixing bowl.
- In a mortar and pestle, crush the garlic, ginger and chilis into a paste. Then add sugar, fish sauce and vinegar. Stir well to help sugar dissolve.
- Combine the sauce with the vegetables and mix well. It is ready to serve after a few hours and can be stored in the refrigerator for a few weeks.
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