Green Cabbage Kimchi Recipe

Step 1

Rinse the vegetables roughly and remove any damaged parts. Set aside two large intact cabbage leaves.

Step 2

Using a knife or mandolin, finely slice the cabbage.

Step 3

Peel and grate the carrots.

Step 4

Remove the ends of the green onions. Cut into large chunks.

Step 5

Finely chop the garlic and ginger.

Step 6

In a large bowl, combine all ingredients. Stir for 1 to 2 minutes to remove water from the vegetables.

Step 7

Let it sit for 20 minutes to allow the vegetables to soak.

Step 8

Pack the vegetable mixture into the two jars, compressing well as you go. The juice from the vegetables should cover them.

Step 9

Fill with vegetables to within 2 inches of the rim of the jar.

Step 10

Take the reserved cabbage leaves and spread them over the surface of the vegetables.

Step 11

Place the ViscoDisc insert on top of the cabbage leaf to keep it submerged.

Step 12

If the cabbage leaf is not under the brine, add a little water.

Step 13

Close the lid.

Step 14

If there are any vegetables left in the bowl, add them to a vegetable stir-fry or salad.

Step 15

Place the jar on a large plate at room temperature.

Step 16

Let it ferment for at least 2 weeks. Fermentation will generate life in the jar, and it may overflow! This is normal.

Step 17

After you open the jar, put it in the fridge. Kimchi can be stored in the fridge for several months.