June Yoon, Cabbage Kimchi



  1. Slice the cabbage into pieces about 1½ in. square.
  2. Place the cabbage into a large bowl. Add 3 cups of cold water and ½ cup salt to the cabbage and mix well. Set aside for 30 minutes. Stir the cabbage every 5 minutes.
  3. Make kimchi paste by mixing above ingredients in a separate bowl.
  4. Wash and rinse the salted cabbage in cold water. Do this a couple of times and finish by draining the water completely.
  5. Add the kimchi paste to the cabbage and stir well, making sure the paste is mixed in consistently with the cabbage.
  6. The kimchi can be served fresh right away, or kept at room temperature for one day and placed in the fridge to eat later. Store the kimchi in a glass container or bottle—seal tightly and/or add weight to the lid, making sure the kimchi is not exposed to air.