My mother and I made this a tradition after our cousin taught us how to make it. This authentic dish is served over rice with every meal in Korea. This can be altered for a spicier version. Use a glass container and wax paper as this will discolor plastic and rust metal.

Gallery

Recipe Summary

prep:
20 mins
additional:
2 days
total:
2 days
Servings:
20
Yield:
5 cups
Advertisement

Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut the cabbage leaves into 2 inch long pieces. Spread 1/4 of the leaves into a large, non-metallic bowl and sprinkle with 1/4 of the salt. Repeat layering all of the cabbage has been salted. Let stand at room temperature until a lot of liquid has been pulled from the leaves and the cabbage is tender, 3 to 4 hours; drain. Rinse the cabbage in 2 or 3 changes of water. Drain again very well and return the cabbage to the mixing bowl.

    Advertisement
  • Sprinkle the cabbage with the minced garlic, green onions, MSG, and red pepper flakes. Season to taste with additional salt and toss until evenly combined. Pack the mixture into a sterilized gallon-sized glass jar. Cover the jar with wax paper and a loose fitting lid so the seal is not airtight.

  • Allow the cabbage to ferment at room temperature until it reaches the desired degree of sourness, 2 to 5 days. Store in an airtight jar in the refrigerator.

Editor's Note

The nutrition for this recipe includes the full amount of the salt used to soften the cabbage. The actual amount consumed will be much less than shown in the nutritional display.

Nutrition Facts

30 calories; protein 1.6g 3% DV; carbohydrates 6g 2% DV; fat 0.3g; cholesterolmg; sodium 113.6mg 5% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/20/2017
Good recipe. I did not add MSG and put dried kimchi pepper instead of the red pepper flakes and added some minced ginger as well. Read More
(16)
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/19/2017
Good recipe. I did not add MSG and put dried kimchi pepper instead of the red pepper flakes and added some minced ginger as well. Read More
(16)
Rating: 5 stars
02/12/2018
I am making another batch today. VERY yummy. I did not add the MSG. Read More
(10)
Rating: 4 stars
03/04/2017
very good recipe. I used powdered red pepper and some flake red pepper. Read More
(6)
Advertisement