Yummy Kimchi

1. 1

   Cut cabbage in pieces 1 inch long and 1 inch wide.

2. 2

   Sprinkle 2 tablespoons salt on cabbage, mix well and let sit 15 minutes.

3. 3

   Cut green onions and tops in 1 1/2 inch lengths, then cut again lengthwise into thin slices.

4. 4

   Wash salted cabbage three times with cold water; drain and add the onions, garlic, chile, ginger and one tablespoon salt.

5. 5

   Cover with water, mix well.

6. 6

   Cover container and let stand for a few days.

7. 7

   Taste mixture every day.

8. 8

   When it is fermented and acid enough, cover and refrigerate up to 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.