Kimchi

Easy to adjust volume and add other vegetables

Prep Time20

Fermentation Time3

Total Time3 20

Course: Side Dishes, UTSU, Vegetarian

Cuisine: Asian

Keyword: UTSU

Servings: Servings

Calories: 68kcal

Wash cabbage and cut into two-inch squares
Cut any other ingredients to the desired size
Soak cabbage squares in a salt brine for about 10 minutes (save 2T of salt back to add later)
Drain cabbage, but save brine
Add other ingredients, including the 2T of salt, and mix around
Put into crock, add weights, then pour in the brine until the mix is covered by 2"
Wait at least 3 days, and up to 7 days, then put in canning jars and refrigerate

You do not need a fermentation crock. I often do small batches in a 3/4 liter Weck jar. I only use the fermentation crock for larger batches.