Kimchi

1. 1

   In a large colander, mix cabbage with 5 tsp salt.

2. 2

   Let stand for 3 hours.

3. 3

   Rinse cabbage thoroughly two or three times.

4. 4

   Gently squeeze out excess liquid with your hands.

5. 5

   Place the drained cabbage in a large glass or ceramic bowl.

6. 6

   Add the remaining 1 tsp salt and the rest of the ingredients and mix thoroughly.

7. 7

   Cover cabbage mixture tightly with plastic wrap and let stand at room temperature for 1-2 days.

8. 8

   Chill kimchi before serving.

9. 9

   Store tightly covered.

* Per serving · 4 servings · Values may vary.

No additional tips available.