How to make it

  • the ingredient types and quantities for this recipe are extremely variable. the only consistent ingredients are cabbage and salt. depending on what is available and appealing to you , this recipe can be adjusted for anyone.
  • add variety of vegetables to a large non-aluminum bowl sprinkling salt in between layers See Photo
  • massaged the salted veggies to break down the cell walls so water can be drawn out
  • taste the brine to see if it is salty, add salt if it ain't briney
  • find something to fit inside the jar or bucket that covers most of the surface
  • the closer the fit, the better
  • you will also need a weight; get creative.
  • place the outer cabbage leaves along the surface. they will collect the scum that is likely to eventually form. don't sweat it.
  • add the plunger presser-downer bit
  • add weight & wait See Photo
  • be sure that veggies are submerged in liquid at all times. if necessary, add brine.
  • after 5 days, with clean hands, try some- if you like it be sure to refrigerate
  • after 7 days, ditto
  • the longer you wait, the more funky it will get.
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  • nativeprincess 7 years ago
    I have always wanted to make this...thank you for the great recipe :)
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  • elgourmand 7 years ago
    As you say, kimchi is about any veggie you want to do this with. usually use Napa cabbage as it has a milder flavour than most head cabbage. This will stink a bit and folks get nervous about that and start throwing stuff out. Nice recipe. RJ
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