1. In a large colander, mix cabbage with 5 tsp salt. Let stand for 3 hours. 2. Rinse cabbage thoroughly two or three times. Gently squeeze out excess liquid with your hands. 3. Place the drained cabbage in a large glass or ceramic bowl. Add the remaining 1 tsp salt and the rest of the ingredients and mix thoroughly. 4. Cover cabbage mixture tightly with plastic wrap and let stand at room temperature for 1-2 days. 5. Chill kimchi before serving. Store tightly covered. ---------------------------------------------------------------------------
Nutrition
Ingredients
