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Kid Friendly Kim Chee

Kid Friendly Kim Chee

This is more of a pickle than an actual kim chee. Feel free to leave out the spice if your kids are sensitive to it. You can also add other vegetables like radishes and cucumbers.

  • Yield: About 4 cups


  • 1/2 pound carrots, peeled and julienned
  • 1/2 large daikon radish (about 1/2 pound), peeled and julienned
  • 2 small or 1 large zuchhini, julienned
  • 1 teaspoon mild paprika
  • 1 teaspoon chili garlic sauce
  • Pinch cayenne, optional
  • 1 cup distilled white vinegar
  • 1 cup rice vinegar
  • 1 cup sugar
  • 2 tablespoons salt
  • 2 tablespoons minced garlic


  • Combine the carrots, radishes, zucchini, paprika, and chili garlic sauce in a large bowl.

  • Combine the remaining ingredients in a small saucepan and bring to a boil. Remove from the heat, stirring to dissolve the sugar. Cool to room temperature.

  • Add the cooled vinegar mixture to the vegetables and stir well. Cover with plastic wrap and let sit at room temperature at least 8 hours or overnight. Refrigerate until ready to serve. (Kim Chee will keep refrigerated in an airtight container for up to 1 week.)