Learn how to make a simple, everyman’s kimchi. And we’ll even throw in a little extra: the right way of bottling them!
- 1 Chinese cabbage (Baguio pechay) about 500 grams
- 1 Cup rock salt
- 5 cups water
- 1 Small white radish (labanos) about 160 grams, cut in 1 1/2-inch julienne strips
- 1 (1/2-inch) julienne strips
- 4 to 5 spring onions cut into 1 1/2-inch fine strips
- 1 Small Leeks into 1 1/2-inch fine strips
- 2 teaspoons Garlic finely chopped
- 1 teaspoon ginger finely grated
- 1 1/2 cups asian chili powder
- 1 teaspoon sugar
- Cut root end of cabbage. Separate the leaves.
- Put salt in a large ceramic bowl and add water. Stir to dissolve. Fit the cabbage into the bowl. If necessary, add water to cover completely. Place heavy plate on top of the cabbage and let sit at room temperature for 8 to 12 hours.
- Drain the cabbage and rinse under running water. Squeeze dry. Cut leaves into bite-size pieces.
- In a separate bowl, combine all the other ingredients and mix well. Add the cabbage and mix.
- Pack into glass jars and press firmly to remove air bubbles. Cover jars tightly.
- Allow jars to sit in a dark area at room temperature for 2 to 3 days. After this fermentation process, kimchi should be kept in the refrigerator.