Making Kimchi part 1: Salting the cabbage
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111Jennifer is making kimchi. So many of my friends want to know how to make this dish. It's not too hard to make and it's very flexible to make it the way you like it.
Get the biggest, roundest, heaviest napa cabbages you can find. Tear off the outer layer. Cut it into quarters, making sure to include the stem in each quarter. Then prepare a cold bath of saturated salt. Gently wash the cabbage in the salt and set it in a big bowl. On each layer of the bowl, salt the cabbage lightly between every other leaf. When you're done, pour the salt water on top of the cabbage to cover. Let it sit until it is soft, which is usually about 4-5 hours.
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Tags:
kimchi
korean
cooking
jennifer