Kimchi

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.