Kimchi

Directions

1. 1
   In a large colander, mix cabbage with 5 tsp salt.
2. 2
   Let stand for 3 hours.
3. 3
   Rinse cabbage thoroughly two or three times.
4. 4
   Gently squeeze out excess liquid with your hands.
5. 5
   Place the drained cabbage in a large glass or ceramic bowl.
6. 6
   Add the remaining 1 tsp salt and the rest of the ingredients and mix thoroughly.
7. 7
   Cover cabbage mixture tightly with plastic wrap and let stand at room temperature for 1-2 days.
8. 8
   Chill kimchi before serving.
9. 9
   Store tightly covered.