Korean Kimchi

Recipe View Prepare the Cabbage: Cut the cabbage leaves into 2-inch long pieces. In a large, non-metallic bowl, layer 1/4 of the cabbage leaves and sprinkle with 1/4 of the salt. Repeat this layering until all the cabbage is salted. (Approximately 15 minutes)

Recipe View Salt and Tenderize: Let the salted cabbage stand at room temperature until a significant amount of liquid has been drawn out and the cabbage becomes tender. This typically takes 3 to 4 hours.

Recipe View Rinse and Drain: Thoroughly rinse the cabbage in 2 or 3 changes of water to remove excess salt. Drain the cabbage very well and return it to the mixing bowl. (Approximately 15 minutes)

Recipe View Flavor Infusion: Sprinkle the rinsed cabbage with the minced garlic, green onions, MSG, and red pepper flakes. Season to taste with additional salt, if needed. Toss all ingredients together until evenly combined. (Approximately 10 minutes)

Recipe View Fermentation Preparation: Pack the seasoned cabbage mixture into a sterilized gallon-sized glass jar. Cover the jar with wax paper and a loose-fitting lid to allow for fermentation without creating an airtight seal. (Approximately 10 minutes)

Recipe View Fermentation Process: Allow the cabbage to ferment at room temperature until it reaches your desired degree of sourness. This fermentation process typically takes 2 to 5 days, depending on the temperature and your taste preference.

Recipe View Refrigeration: Once the kimchi has reached the desired sourness, store it in an airtight jar in the refrigerator to slow down the fermentation process and preserve its flavor.