Rating4.5/5 (from 2 ratings)4.5
1 head Green Cabbage
½ White Onion
Shred the Cabbage, Carrots, and Onion with either a processor or whatever device you have. Place ingrediants in a bowl and pound with a mallet or glass jar until everything is pretty much wilted and you can see a bit of liquid. Store in an air tight container (I used glass, but I think some people use ceramic). Make sure you have something to place on the top of the Kim Chi to weigh the veggies down before you place on the lid. Let sit for about 15 days, you can test it daily to check the progress. Eat it when you feel it tastes right. Also, I mixed mine every few days.
Chakra essence's ThoughtsBy chakra essence
This is a very simple recipe for Kim Chi. I made this without using salt and I think it turned out pretty darn well! It’s not crazy crunchy, but it’s not a mush like I had anticipated. Good luck, enjoy!!
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