Easy Homemade Kimchi

1. 1

   Cut the cabbage lengthwise in half, and then cut each half lengthwise into thirds.

2. 2

   Cut off the bottom ends and then cut each piece crosswise into small strips.

3. 3

   Toss the cabbage and salt in a very large bowl, and add water to cover.

4. 4

   Let the cabbage sit in the salty water for 2 hours.

5. 5

   Rinse the cabbage well and allow it to drain in a colander for about 20 minutes.

6. 6

   Meanwhile, combine the rest of the vegetables in a very large bowl with the garlic, ginger, fish sauce, sugar, red curry paste, paprika, and cayenne.

7. 7

   Gently squeeze the cabbage to let out any excess water and add it in to the bowl.

8. 8

   Toss it all together with your hands (preferably in gloves).

9. 9

   Finally, pack the kimchi into your jars.

10. 10

    I divide it evenly between four 16-ounce Mason jars with canning lids.

11. 11

    Let the jars stand at room temperature in a dark place.

12. 12

    Check your kimchi jars daily and refrigerate them when ready.

13. 13

    If you see bubbles in the jars, its a totally normal part of the process.

14. 14

    I like to open the jars once a day while theyre fermenting to release the gases that are produced during fermentation.

15. 15

    You can taste it a little each day to see how it changes over time.

16. 16

    There isnt a set day when it will be ready (a lot of it is personal preference), but Id say anywhere between 3 to 10 days (or up to 2 weeks, even).

* Per serving · 4 servings · Values may vary.