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Korean·South Korea·Holiday Meals
Korean Kimchi
A spicy fermented cabbage dish full of flavor and probiotics.
1580 min total (prep 120 · cook 20)· Serves 8· Intermediate·New
Kimchi is a staple in Korean cuisine, making an appearance on the table in almost every household. It is often made in fall to last through the winter months.
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Method
- 1Cut cabbage and salt until wilted, rinse.
- 2Mix with spices, ginger, and garlic.
- 3Pack tightly into jars.
- 4Let ferment at room temperature 24-72 hours.
Chef's tips
- Ensure tight packing to avoid air pockets.
- Adjust fermentation time for desired tang.
The story
Kimchi is a staple in Korean cuisine, making an appearance on the table in almost every household. It is often made in fall to last through the winter months.
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