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Slice the cabbage lengthwise in half, then slice each half lengthwise into 3 sections. Cut away the tough stem chunks.
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Dissolve the salt in the water in a very large container, then submerge the cabbage under the water. Put a plate on top to make sure they stay under water, then let stand for 2 hours.
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Mix the other ingredients in a very large metal or glass bowl.
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Drain the cabbage, rinse it, and squeeze it dry.
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Here’s the scary part: mix it all up.
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Some recipes advise wearing rubber gloves since the chili paste can stain your hands.
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Pack the kimchi in a clean glass jar large enough to hold it all and cover it tightly. Let stand for one to two days in a cool place, around room temperature.
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Check the kimchi after 1-2 days. If it’s bubbling a bit, it’s ready and should be refrigerated. If not, let it stand another day, when it should be ready.
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Once it’s fermenting, serve or store in the refrigerator. If you want, add a sprinkle of toasted sesame seeds over the kimchi for serving.
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Storage: Many advise to eat the kimchi within 3 weeks. After that, it can get too fermented.