I used just cabbage and kosher salt + i added some boiled cooled water - just enough to cover the top. I’m using a crock specifically made for fermenting. I want to make kimchi next.
I had an older friend who just packed her cabbage into quart jars, added a tsp. of salt, and poured boiling water over it. She put lids on it and stored it for weeks before using it. It seems easier than what I do, but we like it fermented in crocks best.
How do you make kimchi? Do you add chili peppers? Is it hot?
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