Easy Kimchi

Easy Kimchi

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Chop cabbage into bite sized pieces and place in a bowl and sprinkle with salt, and let sit for 30 minutes or until leaves and ribs have softened. Rinse excess salt.

Step 2

In a separate bowl, combine gochugaru, garlic, and fish bowl into a paste

Step 3

Massage paste well into rinsed cabbage

Step 4

Place cabbage into a container that can contain and release fermentation gasses

Step 5

Leave out in room temperature for at least 24 hours, or more if you want a more sour and fermented taste