Many thanks to Chef Instructors Jenna Hartmann, Jason Osborne, and the students of the Charlotte Technical College Culinary Arts Program for creating and preparing this recipe!
- 1 each Worden Farm Napa Cabbage
- 1 each Worden Farm Bok Choy
- 1 each Worden Farm Carrot, Thinly Sliced
- 1 each Worden Farm Kohlrabi
- 5 each Worden Farm Spring Onions
- 2 each Korean Chilies
- 2/3 cup Salt
- 10 cups of water + ½ cup salt
- ½ Each Apple, Blended
- ¼ Each Onion, Blended
- 1 cup Korean hot pepper flakes
- 3 TBSP Garlic, Minced
- ½ TBSP Ginger, Minced
- 2 TBSP Sugar
- ¼ cup Fish Sauce
- 2 TBSP White Sesame Seeds
- 3 TBSP Rice Flour, High Gluten
- 3 TBSP Water
- 2 cups Water
**Read instructions carefully before completing recipe. Do not mix the waters together**
**Make sure you wear gloves and sanitize kitchen utensils**
- Wash cabbage, bok choy and peel kohlrabi. Remove any decaying parts.
- Cut cabbage and bok choy into 4 pieces. Wash. Cut into 1 inch pieces. Sprinkle with 2/3 cup of salt. Thinly slice kohlrabi, place in cold water-reserve for later use.
- Pour salt solution over cabbage and bok choy. Let it soak for 3 hours stirring every hour and mix it every 1 hour.
- After 3 hours, rinse cabbage and bok choy in cold water. Let it sit in the colander for 2 hours until completely drained.
- Mix 3 TBSP of rice flour and 3 TBSP water in a small sauce pan and heat on medium heat. Whisk in 2 cups of water. Cook until translucent-glue like texture. Remove from heat.
- Mix 1 cup of Korean hot pepper flakes into rice flour mixture.
- In a bowl, mix cabbage, bok choy, kohlrabi, garlic, ginger, spring onions, chilies, pear-onion blend, fish sauce, sugar and white sesame seeds.
- Leave sitting at room temperature for 4 hours and then refrigerate until use. Kimchee is best 1-2 weeks after it is made.