Put a good amount of cabbage in a 1L mason jar, cover with a 3-5% mixture of non-iodized salt and filtered water (iodine and chlorine kill the process). Let sit at room temperature for 5-10 days, feel free to open the lid to expel gas and mix the top forming yeast back in.
That will give you saurkraut or kimchi, depending on how you spice it.
Put a good amount of cabbage in a 1L mason jar, cover with a 3-5% mixture of non-iodized salt and filtered water (iodine and chlorine kill the process). Let sit at room temperature for 5-10 days, feel free to open the lid to expel gas and mix the top forming yeast back in.
That will give you saurkraut or kimchi, depending on how you spice it.
I haven't actually made it myself, but I will ask my old lady when she gets home.
I haven't actually made it myself, but I will ask my old lady when she gets home.
Last month our refrigerator died and we had to throw out a large batch of kimchi. I was very sad.
Tonight we are heading to the In Laws for a party and I'm hoping she will give me a new batch and hopefully cook some kimchi soup or kimchi fried rice.