Kimchi, my simple version

1. 1

   Mix the cabbage, gochujang paste, and salt.

2. 2

   Work it all in well

3. 3

   Pack the mixture into the jars.

4. 4

   Take a big piece of cabbage lay across the top of the mixture.

5. 5

   Put marbles on top of the big piece of cabbage.

6. 6

   To hold down the kimchi below the brine

7. 7

   The brine will be made naturally through the fermentation.

8. 8

   If not enough make a salt brine of 1 cup water with 1 and a half teaspoons of kosher salt just add till kimchi is totally covered.

9. 9

   Let sit after 5-7 days to taste if its your desired ripeness put into refrigerator, for a week or longer hope you enjoy.

10. 10

    Will keep 3 months or longer in the refrigerator.

No additional tips available.