This is a nice, simple way to make cabbage kimchi, but for those who find it is too salty, remember that you have to thoroughly rinse the cabbage after salting. I do it by dumping the cabbage into a large bowl of water, then agitating with my hands for about 20 seconds. Repeat this step 2-3 times, then do a finishing rinse in a colander. This will remove all the excess salt. Also, you can substitute 1 Tbs of salted fermented shrimp (available at any asian market) for the fish sauce. I find that minced fresh ginger works better than powdered ginger as well. You can also add some grated and/or cubed daikon radish and/or carrot (use a veg peeler to get nice, thin strips)for a heartier kimchi.
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This is a nice, simple way to make cabbage kimchi, but for those who find it is too salty,...