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Kimchi, my simple version
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A picture of Kimchi, my simple version.

Kimchi, my simple version

skunkmonkey101
skunkmonkey101 @skunk_monkey101
Dover, Florida

Delicious

Delicious

Read more

Kimchi, my simple version

skunkmonkey101
skunkmonkey101 @skunk_monkey101
Dover, Florida

Delicious

Delicious

Read more
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Ingredients

4 servings
  • 1 tspkosher salt
  • 1/4 cupgochujang paste
  • 2 mediumjars 12 ounce each
  • 2 mediumpaper towels or handkerchief
  • 4 largerubber bands
  • 1/2 cupclean marbles
  • 5 cupcabbage coarsely chopped
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Steps

  1. 1

    Mix the cabbage, gochujang paste, and salt. Work it all in well

    A picture of step 1 of Kimchi, my simple version.
  2. 2

    Pack the mixture into the jars. Take a big piece of cabbage lay across the top of the mixture. Put marbles on top of the big piece of cabbage. To hold down the kimchi below the brine

    A picture of step 2 of Kimchi, my simple version.
  3. 3

    The brine will be made naturally through the fermentation. If not enough make a salt brine of 1 cup water with 1 and a half teaspoons of kosher salt just add till kimchi is totally covered.

  4. 4

    Let sit after 5-7 days to taste if its your desired ripeness put into refrigerator, for a week or longer hope you enjoy. Will keep 3 months or longer in the refrigerator.

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skunkmonkey101
skunkmonkey101 @skunk_monkey101
on June 08, 2015 21:48
Dover, Florida
This picture is me and my oldest daughter. I love Asian, Mediterranean, and Southern food.I hope you enjoy my recipes, if you have any questions please ask. The app only allows so many followings, they put a limit on how many we can follow I have reached my limit. If it wasn't there I would follow back everyone, sorry....
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Keywords

Cabbage Gochujang

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