Kimchi/Kimchee/Gimchi (Korean Fermented Spicy Cabbage) Recipe

Cut each cabbage head into your desired pieces; 2-inch pieces are a good size for easier handling later.

In 3 separate large bowls, prepare a mixture of 1 cup sea salt and water for each bowl.

Squeeze the cabbage to remove excess water; the leaves should feel soft and have a rubbery texture at this point. Set them in a colander or basket to drain thoroughly for at least 2 hours.

While the cabbage drains, you can begin preparing the red pepper mixture for the kimchi paste.

Working with one piece at a time, lather each cabbage piece generously with the red pepper mixture, rubbing it well into the leaves. Wearing rubber gloves is highly recommended for this part. Continue until all the cabbage leaves are evenly coated.

Pack the coated cabbage tightly into air-tight glass jars or containers. Leave them out at room temperature for 2 days to ferment. After this initial fermentation, transfer the kimchi to the refrigerator. It will keep for 2 or 3 months in the refrigerator, ready to serve as needed.