Koreans possess a passionate fondness for kimchi, serving this spicy fermented pickled vegetable dish at most meals. While many other types of pickles—such as store-bought cucumber dill pickles—are fermented in a prepared salty solution, kimchi ferments in the vegetable’s own juices. Although there are scores of varieties, kimchi is usually made with cabbage.

Recipe Conversions

NOTE: Please read the pickling tips before starting this recipe.
1. Wash the cabbage, then chop it coarsely. Toss it in a glass bowl with the salt and let it sit overnight.

2. Drain the water off the cabbage and rinse it very well to remove the excess salt.

3. In a large glass or plastic bowl (don’t use metal), mix together the ginger, chili peppers, and jalapeños, and then add the well-drained cabbage. Toss the ingredients thoroughly to coat the vegetables. Save the juice that accumulates in the bottom of the bowl.

4. Pack the mixture tightly in sterile glass jars and cover with the juice. Add water if necessary to acheive 3/4-inch headroom. Cover the tops of the jars with plastic wrap, secured with a rubber band. Keep the kimchi in the refrigerator for 3 days before eating.

• Find out more about kimchi and its popularity in Korea.
• Learn more about fermentation.

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