Kimchi 5L kilner

Homemade kimchi for the 5L kilner fermentation jar.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Slice the cabbage 2 inch wide and the fennel into 1cm strips and sprinkle with the salt

Step 2

In a large pot, press the cabbage down and top with just enough water to cover.

Step 3

Let sit in the salty water for 4-5 hours

Step 4

Blend the garlic, onion, ginger, fish sauce and 1.5 tbs sea salt. Add the gochugaru after blending.

Step 5

Grate the carrot and slice the spring onions and Chinese chive.

Step 6

Using a big bowl, mix a handful of cabbage and fennel with some carrot, spring onions and chive with some of the paste. Once fully covered in paste, transfer to fermenting vessel. Repeat until all ingredients are used up.