Step 1

Gloves

Step 2

A big mason jar

Step 3

Bowls and plates

Step 4

A cutting board

Step 5

Cut the cabbage lengthwise into quarters. Then cut these quarters into 2-inch strips in width.

Step 6

In a small bowl, mix salt and water to dissolve the salt. Place cabbage in a big bowl, pour the mixture over it, and massage the veggie. Let it sit out for 1 or 2 hours.

Step 7

Meanwhile, mix minced garlic, onion, red pepper powder, green onion, and 1/4 cup of water in a bowl.

Step 8

Once the cabbage is ready, rinse it under cold water. Place it back into a large bowl and pour the dressing mixture over it. Use your hands to mix and coat them well.

Step 9

Transfer seasoned kimchi into a big mason jar. Press the cabbage down so the liquid of the cabbage comes out, and the veggie should submerge completely under the liquid. Remember to leave at least 1 inch of space on the top.

Step 10

Tightly close the jar with a lid and leave it overnight at room temperature (avoid direct sunlight). Taste the kimchi the next day. If it is not sour enough, leave it out for another day or more until it tastes as you expect. Then transfer it to the fridge.

Step 11

Serve it whenever you want. However, it is best to consume after 1 or 2 weeks.