Search Term

Enter a search term (optional)


Select One (optional)



Show only results that have an image


Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)


Free Offer
27 Simple Mexican Recipes

This FREE eCookbook of simple Mexican recipes includes party appetizers, simple and delicious Mexican desserts, our always-popular Mexican chicken casseroles, and more!

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Chinese Kimchee

Lorem ipsum...

Chinese Kimchee are marinated Chinese leaves. The leaves have tons of flavor and can be put into a soup if you like. Try this traditional Chinese dish!

  • 1 pound marinated chinese leaves, sliced
  • 3 tablespoons salt
  • 4 ounces daikon (Japanese radish)
  • 4 spring onions, finely chopped
  • 1 teaspoon chili powder
  • 1 inch piece of fresh ginger, freshly peeled and grated
  • 2 teaspoons crushed garlic
  • 1 teaspoon sugar
  1. Wash the Chinese leaves and drain well. Place in a bowl and sprinkle with the salt, then cover with a plate and place heavy weights on top.
  2. Leave for 2 -3 days then rinse and drain the leaves. Peel and shred the daikon.
  3. Place the Chinese leaves and daikon in a large bowl and stir in the chili powder, garlic, sugar, spring onions and ginger.
  4. Cover with a weighted place and leave 1 -2 days before using.
Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Your Recently Viewed Recipes

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

There is no such thing as a 'Chinese leaf', this recipe resembles KOREAN KIMCHEE, which uses Napa Cabbage as the first ingredient, and fresh, not marinated. I vote this recipe be updated as Korean kimchee with the proper ingredients or removed. It's misleading and confusing.

What are "chinese leaves." I have many Chinese cookbooks and lived in China for 2 years and have no clue what these are. Are they cabbage leaves? That is what Kimchee is made out of in Korea.


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Recipe of the Day

Last Minute Preacher Cakevideocam

This Last Minute Preacher Cake is an easy dessert recipe that is undeniably delicious. The perfect combination of yellow cake mix and… Continue reading: "Last Minute Preacher Cakevideocam"

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips


Connect With Us

Facebook Instagram Twitter Pinterest Twitter
Blog Email RSS

About Us Advertise Contact Us FAQ Keyword Index Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----


Images from other cooks

There are currently no images from other cooks.

I Love It