How To Make Kimchi At Home

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What You Need to Make Kimchi At Home

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Peel onion and carrot. Dice or slice all veggies and place all other ingredients in a large bowl.

Using very clean or gloved hands, squeeze and mix ingredients repeatedly until they have reduced in volume by about half and are leeching liquid. Pack ingredients into a quart-size jar

Store kimchi in a cool, dark place, open and close lid twice daily, venting for about a week. Once ripened, store in the refrigerator.

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