Kimchi

5 steps · 45 min total

1. 01

   Shred Cabbage

   Shred the napa cabbage into strips about 2 inches wide.
2. 02

   Salt Cabbage

   In a large bowl, mix the shredded cabbage with half the salt.
3. 03

   Rest and Rinse Cabbage

   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.

4. 04

   Combine and Pack

   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.

5. 05

   Ferment and Store

   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.