The Time is Now for Kimchi!!!

The “Hilton” Chinese Cabbage is in the house! It’s Kimchi time!!

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The big cabbage is 18 inches wide and 16 inches tall. They are gorgeous! Check out this cross section!

WP_20150617_20_42_02_ProNow the fun begins!!

First cut the cabbage width wise in 2 inch strips.

Next, cut the strips into bite size pieces.

Place bite size pieces in a large, non-corrosive bowl.



Add Kosher/pickling salt to warm water and pour over the cabbage. This brine wilts the cabbage and starts the fermentation process.

The covered bowl sits for 12 hours prior to rinsing with water.


Prior to rinsing the cabbage, it is wise to prepare the additional ingredients.

Pare green onions to 1 1/2″ to 2″ lengths and place aside.

Mince several tablespoons of garlic and place aside.

Mince a few tablespoons of fresh ginger and place aside.

Pare Daikon radish into 2″ match stick size pieces and place aside.

Combine green onions, garlic, fresh ginger and Daikon radish with the rinsed cabbage in a non-corrosive bowl.


Add warm water to chili flakes and make into a paste.


I strongly recommend you wear latex or nitrile gloves prior to mixing chili paste with the cabbage. Otherwise, your hands will become glowing hot!!

Mix the chili paste with the cabbage, green onion, garlic, fresh ginger and Daikon radish. Mix thoroughly!!


Add fish sauce, shrimp paste and sugar to the cabbage mixture.


Mix thoroughly!

Place cabbage mixture into sterilized glass jars, packing tightly, leaving a 2″ head space.

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Here is the finished product!


Let rest for 24 hours at room temperature.

Refrigerate up to 30 days. Enjoy with rice, in soup, stir fry or as a side dish.

Bon Appetit!!


For Great Kimchi You Need Chinese Cabbage!

I can hardly wait to make a batch of Kimchi (fermented Chinese cabbage and vegetables). The “Hilton” Chinese cabbage is ready to harvest. A few more ingredients and I’ll be ready to go.

WP_20150612_18_29_28_ProThe seedlings were started in early March.  They were transplanted into the hoop house the first week of April. Look at the results above! This Chinese cabbage is gorgeous!!!

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Brassica rapa sub. Pekinensis is the famed Napa cabbage used for stir fry, saute and Kimchi. Kimchi in its varied forms is a favorite of Korean cuisine. This spicy, highly seasoned fermented cabbage is a staple of the Korean diet. Plus, fermented foods are bursting with beneficial bacteria to boost digestive health.

The “Hilton” Chinese cabbage is an open pollinated variety. My observations of this Chinese cabbage indicate a vigorous growth similar to hybrids. It performs well in warm/hot weather. Other open pollinated varieties would have bolted (gone to flower) by now. It is truly a remarkable variety!!

“Hilton” Chinese cabbage may be obtained at Baker Creek Heirloom Seed Company.