DIRECTIONS
1
Cut the cabbage into 1.5 to two-inch squares. Wash the chopped cabbage in a bowl and drain. Place the rinsed cabbage in a large bowl and add salt. Let stand for two hours. Stir a couple of times until they are soft and limp.
2
Meanwhile, cut vegetables: Slice onion. Cut green onions into about one-inch pieces. Mince garlic and ginger finely.
3
After the salted cabbage has shrunk and become limp, rinse the cabbage under cold water two times. Drain in a colander for 20 minutes. NOTE: Taste cabbage after this step to make sure it’s not too salty. If so, rinse and/or soak in a bowl of water to get all excess salt off.
4
In a large bowl, mix thoroughly drained cabbage with red pepper, fish sauce, sugar and already cut/minced vegetables. Taste and add little salt if it is necessary.
5
Pack the kimchi into a jar. Let the jar stand at room temperature for one to two days for fermentation before placing it in the refrigerator.
6
TIP: For added flavors, nutrients and color, you can add other vegetables including: carrots, radishes, apples, beets, cauliflower and kale, etc.