How To Make Kimchi

Halve and core cabbages and cut each half into several pieces. Grate using a food processor or by hand. Remove carrot tips and stems and, if needed, peel. Grate. Grate onion, ginger, and garlic (use a garlic press if grating by hand). Combine all vegetables in a large bowl and add fish sauce, chili sauce, and salt. Stir very well for 5 or more minutes, then taste. You should be able to taste the salt to ensure a healthy fermentation. If you cannot taste the salt, add more, 1 Tablespoon at a time, until you can. If you’re not sure, err on the side of more salt rather than less.

Transfer to a 1-gallon bucket and place in a 1.75-quart pyrex straight-sided bowl on top of the vegetables. Weigh down with a 1-quart mason jar half full of water; the kimchi liquid should rise above the vegetables but not be at risk of overflow. Adjust the amount of water in your jar as needed. Cover with a clean towel and place in a cupboard where it will not be disturbed.

Every few days, check the kimchi liquid level and adjust the amount of water in the mason jar to maintain the water seal. After 3 weeks, your kimchi will start to mellow and taste great. Remove one pint at a time to your fridge, while you let the rest continue to ferment.