How to brine you Chinese cabbage perfectly to make Kimchi

Brining is the first thing to do to make Kimchi. It is a very important part to initiate natural fermentation to happen.


Chop Chinese Leaves in inch bite size

First, you need to cut the Chinese leaves by half from bottom to top. And slice it into an inch bite size.

For 1kg of Chinese leaves, you will need 100g of sea salt

A gentle sprinkle of sea salt to Chinese leaves in a large bowl and mix thoroughly. Leave 2 hours for brining.

After 2 hours, rinse thoroughly and drain the excess water for leaving 30 minutes
Brining your cabbage is finished!

Add the Kimchi paste to the cabbage and leave it in a air-tight container at room temperature for about 2-3 days to ferment. Try experimenting the taste at different stages of fermentation. You will notice the taste will become pungent over time.



22 views
Join us for our exciting news & recipes
Improving your immune system and gut health
ABOUT
CUSTOMER SUPPORT
IN STORE
FOLLOW US
  • Facebook
  • Instagram
Unit 242, Kingspark Centre, 152-178 Kingston Road, Kingston Upon Thames, Surrey KT3 3ST
info@mrkimchi.co.uk  |  Tel. +44(0)20 8949 4707

 Copyright ©  All Rights Reserved. Yoon Global Limited 2020

Registered in England and Wales Company # 7912194 VAT 154197891