Hawaiian Style Kim Chee: A Taste of the Islands

The first time I tasted this kim chee, I was at a small potluck on the Big Island, surrounded by the sounds of ukulele music and the scent of plumeria. A friend’s tutu (grandmother) had brought a mason jar filled with this intriguing, slightly sweet, and subtly spicy concoction. The vibrant colors of the cabbage and apple peeked through the glass, and I knew I had to try it. One bite, and I was hooked. It was a taste of Hawaii – a unique blend of local ingredients and traditional techniques that danced on my tongue, leaving me wanting more. It was so good that I had to get the recipe, which I’m happy to share with you today.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 50 minutes (plus 1 week fermentation)
• Yields: Approximately 1 quart
• Dietary Type: Vegetarian, Gluten-Free

Ingredients

• 1 napa cabbage, shredded into ½ inch pieces
• ¼ teaspoon dried red pepper flakes
• 1 cup Fuji apple, shredded
• ½ cup Mae Ploy sweet chili sauce
• ¼ cup Marukan rice vinegar
• 1 teaspoon Hawaiian salt (or sea salt)

Equipment Needed

• Large mixing bowl
• Plastic container with lid (quart size or larger)
• Grater or food processor for shredding
• Measuring cups and spoons

Instructions

1. Begin by preparing your ingredients. Shred the napa cabbage into approximately ½ inch pieces. A sharp knife is perfectly fine for this, but a mandoline slicer or food processor can speed up the process.
2. Next, shred the Fuji apple. You can use a grater or the shredding attachment on your food processor. It is important to use Fuji apples, as the sweetness and crispness are key to this recipe.
3. In a large mixing bowl, combine the shredded napa cabbage, red pepper flakes, and shredded Fuji apple. Ensure the ingredients are evenly distributed.
4. In a separate small bowl, whisk together the Mae Ploy sweet chili sauce, Marukan rice vinegar, and Hawaiian salt. Mix until the salt is fully dissolved.
5. Pour the chili sauce mixture over the cabbage mixture in the large mixing bowl.
6. Mix the ingredients thoroughly, ensuring that all of the cabbage and apple are coated evenly with the sauce. Use your hands to massage the mixture gently to help break down the cabbage and release its natural juices.
7. Set the mixture at room temperature for 90 minutes. This allows the cabbage to soften slightly and the flavors to meld.
8. After 90 minutes, transfer the kim chee mixture into a clean plastic container. Make sure the container is large enough to hold the mixture comfortably, leaving some room at the top.
9. Place the sealed container into the refrigerator for one week before using. This fermentation period is essential for developing the characteristic kim chee flavor. The longer it sits, the more intense the flavor will become.

Expert Tips & Tricks

• Spice it up: If you prefer a spicier kim chee, increase the amount of dried red pepper flakes to ½ teaspoon or even a full teaspoon. You can also add a finely minced chili pepper (like a jalapeño or serrano) to the mixture.
• Sweetness adjustment: The sweetness of the Fuji apples and the Mae Ploy chili sauce can vary slightly. Taste the mixture after adding the sauce and adjust the amount of vinegar or salt to your preference.
• Proper storage: Always use a clean container and utensils when handling the kim chee to prevent contamination. This will help extend its shelf life.
• Fermentation fun: During the fermentation process, the kim chee may release some liquid. This is normal. Just make sure the cabbage remains submerged in the liquid to prevent mold growth.

Serving & Storage Suggestions

Hawaiian style kim chee is incredibly versatile. Serve it as a side dish with grilled meats, fish, or tofu. It’s also delicious in tacos, burritos, or on top of scrambled eggs. Add it to rice bowls or use it as a condiment for sandwiches and burgers.

To store, keep the kim chee in an airtight container in the refrigerator. It will last for several weeks, and the flavor will continue to develop over time. Because it is a fermented food, it can safely last for months when stored properly. The texture of the vegetables will soften the longer it is stored. Avoid freezing, as this can alter the texture and flavor.

Nutritional Information

(Approximate values per serving, based on 1/4 cup serving size)

Nutrient	Amount per Serving	% Daily Value
Calories	65 kcal	N/A
Fat	0 g	0%
Saturated Fat	0 g	0%
Cholesterol	0 mg	0%
Sodium	2327 mg	96%
Carbohydrates	17 g	5%
Fiber	3 g	12%
Sugars	13 g	N/A
Protein	0 g	0%

Variations & Substitutions

• Omit the apple: If you’re not a fan of apples, you can omit them altogether or substitute with other fruits like pineapple or mango for a different tropical twist.
• Vegetable variations: Feel free to add other vegetables to the mix, such as shredded carrots, daikon radish, or green onions.
• Spicy level: For a more intense heat, experiment with different types of chili peppers or add a dash of gochugaru (Korean chili powder).
• Vegan option: While this recipe is already vegetarian, ensure that your sweet chili sauce is vegan-friendly, as some brands may contain fish sauce.

FAQs (Frequently Asked Questions)

Q: Why does this recipe call for Hawaiian salt?
A: Hawaiian salt, also known as ‘alaea salt, has a unique flavor and reddish color due to the volcanic clay it contains. It adds a distinct taste to the kim chee, but sea salt can be used as a substitute.

Q: How long does the kim chee need to ferment in the refrigerator?
A: A minimum of one week is recommended for the fermentation process. However, the kim chee will continue to develop flavor over time, so you can let it ferment for longer depending on your preference.

Q: Can I use a different type of cabbage?
A: While napa cabbage is the traditional choice for kim chee, you can experiment with other types of cabbage, such as green cabbage or Savoy cabbage. Keep in mind that the texture and flavor will be slightly different.

Q: Is it safe to eat kim chee that has been fermenting for a long time?
A: Yes, as long as the kim chee is stored properly in the refrigerator and shows no signs of spoilage (such as mold or a foul odor), it is safe to eat. The fermentation process creates an acidic environment that inhibits the growth of harmful bacteria.

Q: Why is my kim chee so salty?
A: The amount of salt can vary depending on the type of salt you use and your personal preference. If your kim chee is too salty, you can try adding a little more shredded cabbage or apple to dilute the saltiness. You can also rinse the kim chee with water before serving, but this will also reduce the overall flavor.

Final Thoughts

This Hawaiian style kim chee is a delightful fusion of flavors that will transport your taste buds to the islands. The sweetness of the Fuji apple, the slight heat from the red pepper flakes, and the savory umami from the fermentation process create a truly unforgettable experience. I encourage you to try this recipe and experiment with different variations to suit your own preferences. Share your creations with friends and family, and don’t hesitate to leave a comment with your feedback. Aloha and happy cooking!