Vietnamese Kimchi Recipe


vietnamese kimchi recipe 2

vietnamese kimchi recipe 3


vietnamese kimchi recipe



Servings: 3



2 cups of thinly sliced green papaya

2 cups of thinly sliced carrots

2 cups sliced pineapple in (1 cm thickness)

3 cups of thinly sliced cucumber

3 tsps of salt

10 tsps of vinegar

2 litres of water

3 tsps of brown sugar

1/2 cup soy sauce

Mix all of the carrot and papaya into a large bowl with 2 litres of water, 3 teaspoons of salt, and 10 teaspoons of vinegar. Cover the bowl and let it sit away from the sun at room temperature for up to 8 hours. Remove the carrot and papaya and squeeze all of the water out.

In a lightly oiled pan on medium, add the pineapple, brown sugar and soy sauce. Cook for 5 minutes while stirring occasionally. Add the cucumber and payapa and mix well. Cook for 3 minutes.

When the kimchi is done, it can be served with white rice or even on it’s own as an appetizer. You can store the kimchi in an airtight container in the refrigerator for up to a week.