Kimchi, my simple version
Delicious
Steps
- 1
Mix the cabbage, gochujang paste, and salt. Work it all in well
- 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
- 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
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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