Hawaiian Kim Chee

Hawaiian Kim Chee is a gentler, sweeter cousin of traditional Korean kimchi, shaped by generations of Korean plantation workers who adapted their homeland's staple to local tastes and available ingredients. It is typically made with green cabbage rather than napa, and the spice level is noticeably milder and more vinegary than Seoul-style kimchi. You'll find jars of it at every plate lunch counter and backyard barbecue across the islands.

Serves: 8 (as a condiment)

Ingredients

• 900g (2 lb) green cabbage, cut into 4cm (1½-inch) squares
• 2 tbsp (30g) kosher salt
• 1 medium carrot, peeled and julienned
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp (30g) Korean red pepper flakes (gochugaru), or to taste
• 2 tbsp (30ml) rice vinegar
• 1 tbsp (15g) sugar
• 1 tsp sesame oil
• 2 green onions, sliced into 3cm (1-inch) pieces
• 1 tbsp sesame seeds, toasted

Instructions

1. Toss cabbage with salt in a large bowl. Let stand 1 hour at room temperature, tossing occasionally. The cabbage will wilt and release liquid.
2. Rinse cabbage thoroughly under cold water to remove excess salt. Drain well and squeeze out as much liquid as possible with your hands.
3. Combine garlic, ginger, gochugaru, rice vinegar, sugar, and sesame oil in a large bowl. Whisk until sugar dissolves.
4. Add cabbage, carrot, and green onions to the bowl. Toss everything together with your hands (wear gloves to avoid staining) until evenly coated.
5. Pack into clean glass jars. Press down firmly so vegetables are submerged. Leave 2cm (¾ inch) headspace.
6. For fresh kim chee: refrigerate immediately and eat within 1 week — it is crisp and mildly tangy. For fermented: leave at room temperature 24–48 hours until slightly sour, then refrigerate. Scatter sesame seeds over each serving.

Cook's Notes: Hawaiian Kim Chee is intentionally less funky than traditional kimchi — no fish sauce or fermented shrimp paste. Its mild, garlicky heat pairs perfectly with kalbi, spam musubi, and plate lunch rice.