Korean Cabbage Kimchi

Recipe by Benthe Danish
READY IN: 72hrs 20mins
YIELD: 6 Cups




  • Dissolve the 3 tablespoons salt in the water.
  • Cut the cabbage into cut into 2-inch squares.
  • Put the cabbage into a large bowl, a crock, or a nonreactive pot, and pour the brine over it.
  • Weight the cabbage down with a plate.
  • Let the cabbage stand for 12 hours.
  • Drain the cabbage, reserving the brine.
  • Mix the cabbage with the remaining ingredients, including the 1 teaspoon salt.
  • Pack the mixture into a 2-quart jar.
  • Pour enough of the reserved brine over the cabbage to cover it.
  • Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag.
  • Let the kimchi ferment in a cool place, at a temperature no higher than 68° F, for 3 to 6 days, until the kimchi is as sour as you like.
  • Remove the brine bag, and cap the jar tightly.
  • Store the kimchi in the refrigerator, where it will keep for months.