Easy Kimchi
Ingredients
Instructions
- Add 3 heaping tablespoons salt to 3-4 quarts of cold water and stir to dissolve.
- Rinse the cabbage, and be careful to keep the leaves attached to the stem.
- Sprinkle generous amounts of salt (about 2 tablespoons) between the leaves of the cabbage, gently working the salt in between each layer of leaves.
- Soak the salted cabbage in the salt water for 6 hours, turning the cabbage every 2 hours. Place a heavy bowl on the cabbage to keep it completely submerged.
- After soaking, rinse the cabbage to remove the salt.
- Mix the seasoning ingredients in a bowl. Place generous amounts of the seasoning mix towards the base of the leaf and spread out towards the tip. Make sure all of the cabbage is covered.
- Pick up the cabbage and hold together all but the two outer leaves. Fold the inner leaves in half towards the center, then wrap the outer leaves around the bunch.
- Place in a bag or container and store in the fridge.
- When ready to use, chop cabbage and place in a small bowl. Add some of the sauce from the original Kimchi mixture. Sprinkle some rice vinegar, a few drops of sesame oil, and some sesame seeds.
Nutrition & Diet Analysis (per serving)
507
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).