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Instructions |
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Cutcabbage. Cut length wise in quarters. Cut out
core on each pc. Salt the cabbage in a large bowl.
Mix by hand and massage the cabbage until it
starts to soften. Add enough water to cover the
cabbage. Put a plate on top. Put a weight on plate
to keep cabbage submerged. Let stand 1-2 hours.
While cabbage is in brine cut rest of veg and set
aside. Make the spice paste from garlic ginger
sugar fish sauce Korean red pepper. Set aside till
cabbage has drained sufficiently. Rinse and drain
cabbage 3 times. Set aside to drain in colander
for 20 min.
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Combine the veg and the spice paste. Gently squeeze
any remaining water from cabbage. might try salad
spinner. mix everything together. Gloves are
advised to be used.
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Pack kimchi into sterilized jars. Press down on
kimchi till juice rises to the top. Leave a 1 inch
space to top ot jar. I use fermentation lids at
this point.
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Let ferment 1-5 days room temp not indirect
sunlight. Check once a day and press down on kimchi
w a spoon. It is best after a week or two but taste
occasionally. I store in fridge once fermenting is
complete.
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Originally Submitted
11/1/2025
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