Prep Time: about 20 minutes Fermentation Time: 1 to 3 weeks Makes 1 (3-liter) jarful
canning, kosher or sea salt for every 3 pounds of vegetables
cored and coarsely chopped
sliced on the bias (white and green parts)
chopped, minced or whole
dried red pepper for kimchi
you can find this in Korean markets, or you can use chile paste as a substitute
grated or julienned
For the Brine:
of salt per quart of water
Mix all ingredients thoroughly and pack firmly into your clean jar. Be sure the jar is filled to the "max" line but no higher. Place our clean notched weighting jar on the kimchi. This weight is to force water out of the kimchi and keep the kimchi submerged under the brine.
Seal your jar, gently twist the airlock into place and fill with brine or distilled vinegar to the fill line.
Store at 70 - 80 degrees F. Kimchi will be fully fermented in about 1-2 weeks. At 60-65 degrees F, fermentation may take 3-4 weeks.
At temperatures lower than 60 degrees F, the Kimchi may not ferment. Above 80 degrees F, it may become too soft.
Fully fermented Kimchi can be kept in the refrigerator, tightly covered for several months.