Kim Chi

Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.

They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.

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1 large white Chinese cabbage
non-iodized salt
cayenne pepper
6 spring onions, finely chopped
6 garlic cloves, finely chopped
3 finger hot chiles, fresh, finely chopped
3 tsp. fresh ginger, finely chopped
2 cup dashi (stock)
2 tsp. soy sauce, light
pinch of MSG (monosodium glutamate)

Cut the base off the cabbage and slice lengthwise in 6 segments. Dry in the sun for half-day, cut the segments in half crosswise, then put in an unglazed earthenware pot alternating layers with salt & cayenne pepper. Cover with a wooden lid (to fit tight against cabbage. Weight down and leave for 1 week.

Rinse the cabbage thoroughly under cold water and dry completely. Chop fine and put into rinsed jars, layering with onions, garlic, ginger and chiles. Fill each with the stock mixed with soy and MSG. Cover with wax paper and a lid. Refrigerate. The Kim chi will be ready to eat in 4-5 days.

Serve with hot white rice & dash of soy sauce.