Fermented Cabbage Kimchi
  1. Toss cabbage with salt and let sit 1–2 hours until softened and brine forms.

  2. Rinse 2–3 times and squeeze out excess moisture.

  3. Mix gochugaru, garlic, ginger, soy sauce, and sugar into a thick paste.

  4. Add paste to cabbage and massage until fully coated.

  5. Pack tightly into a glass jar and press until brine covers cabbage.

  6. Leave at room temperature for 1–5 days, pressing daily.

  7. Refrigerate once desired tanginess is reached and enjoy.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥬Fermented Food

Cuisine🇰🇷Korean

Occasions🧂Condiment📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 15m

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