Spicy Korean Kimchi

Recipe by Bergy
READY IN: 72hrs 20mins
YIELD: 2 pints




  • Separate and wash the cabbage leaves.
  • Sprinkle them with the 2 tbsp of salt.
  • Place them in a non corrosive dish (Pyrex) and pour in the 4 cups cold water, cover with plastic wrap and place in fridge over night.
  • The water should cover the leaves if not place a heavy object on them to keep them submerged.
  • After sitting overnight pour off the water and rinse the leaves well, shake out excess moisture. ( I used my lettuce dryer to remove the extra moisture).
  • Mix the garlic, ginger, green onion,chili flakes,sugar & 1 tbsp salt, stir together.
  • Pour 11/2 cups of very hot water over the mixed seasoning.
  • Place cabbage leaves in a large zip lock bag or in a bowl, pour in the seasoning, mix well so the seasoning is on every leaf.
  • Place in the fridge for two days. Flip the bag every time you open the fridge door.
  • To serve cut the leaves into 2" strips and serve as a side condiment.
  • To store pack the cabbage into a jar and store in the fridge it will keep for several days to a week or more.