Kimchi Recipe

Let the salted cabbage stand for 30 minutes; you'll notice it releases a good amount of liquid as it softens.

After resting, wash the cabbage thoroughly under cold water and drain it well, squeezing out any excess liquid.

In a large bowl, combine the scallions, minced garlic, grated ginger, ground chili pepper, the rinsed cabbage, and the remaining salt. Mix everything thoroughly, making sure the seasonings are evenly distributed throughout the cabbage.

Pack the mixture tightly into a crock or a clean glass jar, pressing down to remove any air pockets.

Set the containers aside in a cool location for three or four days to allow the kimchi to ferment. You might see some bubbling and smell a souring aroma as it works.

Once fermented to your liking, transfer the kimchi to the refrigerator for long-term storage. It will continue to ferment slowly in the cold.