This kim chi is the kind based on Korean red chile powder, called kochukaru. It’s the dominant type of kim chi you’d be served in Korean restaurants. There is a version using summer vegetables, such as zucchini, in our recipe blog. This recipe uses greens, and it makes for a tasty, albeit somewhat hot, condiment. If you’re looking for ways to keep your greens longer, this recipe will store, refrigerated, for months, though mine are usually eaten long before that.

1 large bunch greens, about 10 c or so, stemmed if necessary
1 T sea salt
1 t sugar
2 T korean chile powder; or 1 T cayenne and 1 T sweet paprika; or 2 T chile powder of your choice
1 T peeled, minced fresh ginger
2 – 3 garlic cloves, thinly sliced
1 t soy sauce
1 t toasted (dark) sesame oil

1. Slice or chop greens, thin, thick, medium, your call. Put into a glass or ceramic bowl with sea salt, sugar, chile powder, ginger, and garlic. Toss.

2. Add soy sauce and toasted sesame oil. Toss again. cover with a dish towel and allow to sit for about 8 hours (‘overnight’) at room temperature, stirring now and again if you like.

3. Put into a glass jar appropriate to the amount in the bowl. Cover and refrigerate for about a week. If you can remember, each day take out the jar and stir the contents, especially trying to bring the greens at the bottom to the top. Taste, too and add more of any of the ingredients if you think it is (they are) needed.

4. Keep in refrigerator.