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Simplified Homemade Kimchi
Learn how to make traditional Korean kimchi, mild and flavorful, using this simplified version. No cooking is required, only salting, spice mixing, and a three‑day fermentation. Perfect as a probiotic side dish, it keeps for several weeks in the refrigerator.
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Critical Success Points
- • Massage the cabbage with salt to release the juice.
- • Achieve a homogeneous pepper paste.
- • Mix the kimchi uniformly.
- • Press the kimchi into the jar, eliminating air.
Safety Warnings
- • Wear gloves when handling pepper to avoid skin irritation.
- • Do not overtighten the jar lid during fermentation to prevent dangerous gas buildup.
- • Wash all utensils thoroughly to prevent cross‑contamination.
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