Recipe by dicentra

From Cooking the Korean Way.

Ingredients Nutrition


  1. In a large colander, mix cabbage with 5 tsp salt. Let stand for 3 hours.
  2. Rinse cabbage thoroughly two or three times. Gently squeeze out excess liquid with your hands.
  3. Place the drained cabbage in a large glass or ceramic bowl. Add the remaining 1 tsp salt and the rest of the ingredients and mix thoroughly.
  4. Cover cabbage mixture tightly with plastic wrap and let stand at room temperature for 1-2 days.
  5. Chill kimchi before serving. Store tightly covered.

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