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Years ago, a friend of mine, who served in the Peace Corps in Korea, talked of one of his most difficult cultural experiences: learning to eat Kimchi, the cornerstone of the Korean diet, that was served morning, noon and night. He said it was just nasty.
Fast forward thirty years and I’m now making my own Kimchi, loving it and wondering what my friend was complaining about. However, while researching this sauerkraut recipe in preparation for my fermentation workshops, I stumbled across an ingredient missing from my Americanized Kimchi sauerkraut recipe: fermented fish sauce!!! Now I know what my Peace Corps friend was talking about.
If you live in Korea, you receive a “Kimchi Bonus” from your employer and in early November begin making kimchi – a lot – to last through winter. The average Korean eats about 40 pounds of kimchi every year! That’s one jar a week compared to our one jar a year.
The annual Keem Jang (Kimchi) Making Festival is held at the Seoul City Hall Plaza in Korea every year in early November. Over 2,000 volunteers gather together to make over 270 tonnes of kimchi to give away to the needy during the winter season.
Fish sauce is one of those flavors that smell nasty but in moderation give a dish an amazing umami flavor that you just can’t pinpoint. But kimchi is also made traditionally with raw oysters fermented in or fermented squid. I admit I have not had the guts to try this yet. I’m thinking that the kimchi your friend had may have been heavily fermented. Of course the more fermented the stronger. And perhaps really too foreign to his palate.
Kimchi scared me for years. I only had nibbles occasionally and it really was an odd taste. I don’t consider my palate all that adventurous and I find lightly fermented kimchi amazing. When it gets more heavily fermented I make stew or pancakes out of it.
Onto making some Kimchi.
This post was originally published on September 26, 2014. It was last updated with new information and images on May 17, 2017.
Note: If this is your first time to make sauerkraut, learn how to choose the best cabbage for sauerkraut, and use The SureFire Sauerkraut Method… In a Jar: 7 Easy Steps, with its step-by-step photography, tips, and additional fermentation information first, then return to this recipe.
And, once you are comfortable making sauerkraut in a jar and want to make larger batches follow: The SureFire Sauerkraut Method… In a Crock: 7 Easy Steps.
Notes and Tips to Get You Started on this Kimchi-Style Sauerkraut Recipe
Napa Cabbage vs. Green Cabbage
Traditionally, Kimchi is made with Napa cabbage that is first soaked in a salty brine. The rinsed cabbage is then mixed with a garlic-ginger-red pepper paste and then packed into an earthenware crock. I have shied away from Napa cabbage because I rarely see it at my local farmer’s market and when I do find some, it invariably has more little slugs nestled amongst the leaves than I care to deal with.
For this sauerkraut recipe, we use green cabbage (By all means feel free to use Napa Cabbage in this recipe.) and mix in the traditional ingredients – NO fermented fish sauce, however – and salt and create our brine in the bowl in one step as is done with my other sauerkraut recipes. This is the only sauerkraut my oldest son will eat, so I always make sure I have some on hand.
Gochugaru
Gochugaru – Korean red pepper powder – is traditionally used to flavor and add heat to Kimchi. When I made my first batch of Kimchi over 10 years ago, Korean Gochugaru red pepper powder wasn’t readily available, so I substituted red pepper flakes which worked fine,
but…
now that Gochugaru is readily available in Asian stores and on the internet, I’ve started using it instead of the red pepper flakes
and,
there is no going back.
Gochugaru is a coarsely ground red pepper with a texture between flakes and powder that disperses throughout your sauerkraut coloring it beautifully and adding a complex flavor not found with red pepper flakes. The highest quality gochugaru is made from sun-dried chili peppers.
Store your gochugaru red pepper powder in your freezer to extend the shelf life.
- Top-quality Korean gochugaru red chile flakes made from premium peppers
- Essential for making the best-tasting homemade Korean food
- Moderate heat
Korean Chile Flakes (Gochugaru), 8oz. by Mother-in-Law’s Kimchi is the Gochugaru I first purchased. I own – and love – The Kimchi Cookbook, by Lauryn Chum, founder of Mother-in-Law’s Kimchi. It is grown and sun-dried in Korea.
- USDA certified organic 100% Sun-dried (Taeyangcho) Korean red hot chili pepper flakes
- New Harvest every year. Grown in Korea, Processed and packaged in Korea.
- Packaged in HACCP certified safe and clean manufacturing process
Gochugaru Organic, USDA Certified Organic Red Hot Chili Pepper Flakes, Korean Sun-Dried 10.6 oz is an organic brand. Made from sun-dried chili peppers. Peppers are grown in Mexico; packaged in the USA. Resealable bag.
Two Easy Ways to Peel Ginger
I keep both fresh and frozen ginger on hand. For frozen ginger, grate it using the fine side of your grater. The peel is left on the outside of the grater box and the minced ginger sits in a nice pile on your cutting board ready to be scraped into your sauerkraut mixing bowl.
I used to peel fresh ginger with my vegetable peeler and often bemoaned at how much of the ginger I was loosing. Try instead the Spoon Trick as shown in the video below.
Turn Up – or Down – the Heat
The spiciness or heat of Gochugaru or red pepper flakes can vary greatly. If you like it hot, use 1 teaspoon of red pepper flakes. If you don’t want it too spicy, use 1/2 teaspoon, instead. Then, adjust for future batches or taste after mixing in the salt and add more red pepper if you feel it needs it.
Don’t Want to Irritate Your Hands with the Red Pepper Flakes?
If your hands are sensitive to the capsicum in the red pepper, don’t add them to your bowl until you have mixed all your cabbage and vegetables together and created your brine. Then, sprinkle on the red pepper flakes, quickly mix and then pack into your jar. You also might want to consider wearing a pair of thin plastic gloves when making this sauerkraut or using a large spoon when mixing and packing.
Ways to Eat Kimchi-Style Sauerkraut
I maintain an ever-growing list of ways to enjoy your sauerkraut. Check out #20: Peanut Butter Kimchi Sandwich!
Kimchi-Style Sauerkraut Recipe
I have two forms of my Kimchi-Style Sauerkraut Recipe for you. The online one that follows – with numerous pictures – and a PDF version below for printing that includes Gourmet Pairing Options and information on recipe ingredients.
Shown below are the tools I grab just about every time I’m about to make a batch of sauerkraut.
The Five Tools I Grab Every Time I Make a Batch of Sauerkraut
Kimchi Style Sauerkraut
EQUIPMENT
- Kitchen scale, ideally digital
- Cutting board and chef’s knife
- Large mixing bowl
- Vegetable peeler and grater
- 1-quart (L) wide-mouth canning jar or similar sized jar
- 4-ounce (125 ml) canning jar (jelly jar)
- Wide-mouth plastic storage cap (or lid and rim that comes with jar)
INGREDIENTS
- 1 medium head fresh green cabbage, 2 ½–3 pounds (1 kg), 2 ½–3 pounds
- 1-2 carrots
- 1 bunch green onions
- 1 large radish, (watermelon is nice) or bunch small red radish
- (You want about 1/2 cup grated radish)
- 1 -inch knob fresh ginger
- 2-3 cloves garlic
- 1-2 teaspoons Korean red pepper powder (gochugaru)
- 1 tablespoon fish sauce, optional, but highly recommended
- 1 tablespoon (15 ml) iodine-free salt (fine-grain)
INSTRUCTIONS
- SET UP. Gather Supplies and Set Up ScaleUsing a kitchen scale to weigh your ingredients is THE secret for delicious sauerkraut… batch after batch. My favorite scale is discussed here. You don’t want to include the weight of your bowl in your measurements, so either zero out the scale (usually done with a button on a digital scale or a knob under the tray on a mechanical scale) or write down the tare (bowl) weight.
- CHOP. Prep Your Vegetables and CabbageWhen making sauerkraut, you first prepare the flavoring ingredients – carrots, ginger, radish, caraway seeds or whatnot – then add sliced cabbage. This allows you to add only as much sliced cabbage as necessary to hit 1¾ pounds (28 ounces, 800 grams) on the scale, the amount that fits perfectly – usually – into a 1-quart (liter) jar. Grate carrots and radish, thinly slice green onions, grate ginger and mince garlic, placing everything, along with the red pepper flakes or Korean red pepper and optional fish sauce, in your bowl. NOTE: If you're concerned about the "hot" nature of the red pepper on your bare hands, either wear gloves or quickly mix it in right before packing your jar.Discard the dirty or limp outer leaves of your cabbage, setting aside one of the cleaner leaves for use during the SUBMERGE step.Quarter, then slice cabbage crosswise into thin ribbons. I leave the core in because I find it helps to hold the layers of cabbage together making the slicing job easier.Add sliced cabbage to your bowl until the weight of your vegetables and cabbage is 1¾ pounds (28 ounces, 800 grams).
- SALT. Create Your BrineSalt pulls water out of the cabbage and vegetables to create an environment where the good bacteria (mainly lactobacillus) can grow and proliferate and the bad bacteria die off. You really do need salt to make sauerkraut. Sprinkle vegetables and cabbage with 1 tablespoon of salt and mix well. Then, massage the vegetables with strong hands until moist, creating the brine. You should be able to tilt the bowl to the side and see a good-sized puddle of brine, about 2–3 inches in diameter. This process can take anywhere from 2 to 5 minutes. Notice how the mixture has shrunk. Due to the hot nature of the red pepper, wash hands wells after.
- PACK. Pack Mixture into JarOnce you notice a small puddle of brine in the bottom of your bowl (you may need to tilt it to one side to see it), it is time to pack the moist mixture into your jar. See my article on dry sauerkraut if you're having difficulty creating enough brine. Grab handfuls of the salty, juicy cabbage mixture and pack them into your quart-sized (liter) wide-mouth canning jar, periodically pressing the mixture down tightly with your fist or a large spoon so that the brine rises above the top of the mixture and no air pockets remain.Be sure to leave at least 1 inch of space between the top of the cabbage and the top of the jar. Because we weighed out just the right amount of cabbage to fit in your jar, this should happen automatically.Pour any brine left in your mixing bowl into the jar and scrape out any loose bits stuck to the sides of the bowl or to the sides of your jar.
- SUBMERGE. Hold Ferment Below BrineNow make sure your fermenting mixture is in a safe anaerobic (no air) environment. This means that you need to keep the cabbage mixture submerged in the brine while it ferments. Take that cabbage leaf you saved during the SETUP step, tear it down to just fit in the jar, and place it on the surface of the packed cabbage. Forgot to save a cabbage leaf? No problem. You can fold a narrow piece of parchment paper to size or even cut an old plastic lid to size. Place the 4-ounce jelly jar (or preferred weight) on top of the cabbage leaf, right side up with its lid removed. (Here I'm using the weight included with the Ferment'n fermentation lid.)Lightly (to allow for escape of CO2 gases), screw on the white plastic storage lid or airlock of your choice, following their directions.I like to label my jars using green or blue painter’s tape and a permanent marker. I note the flavor of sauerkraut I made and the date I started fermenting.For this recipe, I used the Ferment'n water-sealed fermentation lid. It comes with a weight, the water trough you hold in place with a metal canning band and the lid.
- FERMENT. Ferment for 1 to 4 WeeksTime now for the friendly bacteria to do their work while you watch and wait. Can you wait 7 days to taste the tangy crunch?Place your jar of fermenting sauerkraut in a shallow bowl (to catch the brine that may leak out during the first week of fermentation), out of direct sunlight. Wait for 1 week before opening to sample.For what to expect as your sauerkraut ferments, see SALTY Cabbage to SOUR Sauerkraut: Fermentation Signs to MonitorShould the brine level fall (very unlikely) and remain below the level of the sauerkraut during this first week, dilute 1 Tbsp of salt in 2 cups of water and pour some of this brine over the sauerkraut (removing the little jar first) until it just covers the mixture. Put the little jar back in, screw the lid on lightly and let the fermentation continue.Don’t worry if the brine disappears after the 7- to 10-day mark. By this time, you’ve created a safe environment in which the bacteria that would cause mold or slime has been chased away by the beneficial bacteria produced during the fermentation process.You can ferment your sauerkraut for up to 4 weeks. The longer you ferment it, the greater the number and variety of beneficial bacteria that can be produced.
- STORE. Store in Refrigerator for Up to 1 YearAfter fermenting your sauerkraut, it’s ready to go into the refrigerator and ready to be eaten. Rinse off the outside of the jar. You can take the little jar out. Clean the rim if necessary (sometimes it can get sticky from the brine that overflows), and screw the lid back on tightly. Add to your label how long you fermented the contents.Enjoy a forkful or two of your sauerkraut with your meals. It will continue to ferment – aging like a fine wine – but at a much slower rate than before. If the flavors are too intense, leave it the jar for a month or two and then eat it. You will be amazed at how the flavors have changed.If successfully fermented (tastes and smells good), your sauerkraut can be kept preserved in your refrigerator for up to a year.
Notes and Tips
- For frozen ginger, grate it using the fine side of your grater. The peel is left on the outside of the grater box and the minced ginger sits in a nice pile on your cutting board ready to be scraped into your sauerkraut mixing bowl
- For fresh ginger, using a vegetable peeler results to wasting some of the flesh. Instead, try using a spoon to scrape the outer layer.
- The spiciness or heat of Gochugaru or red pepper flakes can vary greatly. If you like it hot, use 1 teaspoon of red pepper flakes. If you don’t want it too spicy, use 1/2 teaspoon, instead. Then, adjust for future batches or taste after mixing in the salt and add more red pepper if you feel it needs it.
- If your hands are sensitive to the capsicum in the red pepper, don’t add them to your bowl until you have mixed all your cabbage and vegetables together and created your brine. Then, sprinkle on the red pepper flakes, quickly mix, and then pack into your jar.
- You also might want to consider wearing a pair of thin plastic gloves when making this sauerkraut or using a large spoon when mixing and packing.
- Optional, but highly recommended. My favorite is Red Boat. You can read more about fish sauce here. The fishy smell dissipates during fermentation.
- One of my readers substituted soy sauce for the fish sauce with great success.
Kimchi-Style Sauerkraut Recipe PDF
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Last update on 2021-10-24 / Affiliate links / Images from Amazon Product Advertising API
Do you use the Korean style red pepper flakes or something else for this?
Gene, I just buy “red pepper flakes” or “crushed red pepper” from the grocery store which is made from dried and crushed red chilli peppers. It works and is readily available.
When I finally get together my traditional Kimchi recipe, I’ll call for the Korean Red Pepper, which is a powder that you mix with garlic, ginger, etc. to make a paste which is then layered in with salted cabbage.
Use what you can easily find. It’s to add the spice kick to the recipe. – Hope that helps, Holly
Green onions are mentioned in the directions but missing from the ingredients list. What quantity of green onions should be used?
Oops! I’ll fix that. Thanks for pointing out the error. One-half bunch works well.
Thank you! (And perfect timing–I’ll be making this recipe tomorrow morning.)
I bought airlock lids for my quart jars. If you use this do you still need to put the cabbage leaf on top and weight down? Could you double your Kimchi recipe and put in the 1/2 gallon jars or would you recommend using 2 quart jars instead?
Hello Pam, Airlocks. Some companies/bloggers say you don’t. I haven’t used them a lot but no matter what, that sauerkraut still need to be held below the brine, in my opinion. Air exposure = chance for mold to grow.
Yes, feel free to double the recipe. Actually, the larger the fermentation vessel (5-10 liters for home fermentation being ideal) the better the microbial action. The quart jars are for learning and work well. But, ideally, we would all ferment in a water-sealed crock. Enjoy!
Thank you. I put a little 4 oz. jar on top. I will keep you posted once it is complete.
Had to chuckle at your reference that the fish sauce in kimchi is why it was nasty. I’ve been making my own authentic kimchi for years using the Korean red pepper flakes that, in addition to some kind of fermented seafood, make the flavor. Fish sauce is one of those flavors that smell nasty but in moderation give a dish an amazing umami flavor that you just can’t pinpoint. But kimchi is also made traditionally with raw oysters fermented in or fermented squid. I admit I have not had the guts to try this yet. I’m thinking that the kimchi your friend had may have been heavily fermented. Of course the more fermented the stronger. And perhaps really too foreign to his palate. Kimchi scared me for years. I only had nibbles occasionally and it really was an odd taste. I don’t consider my palate all that adventurous and I find lightly fermented kimchi amazing. When it gets more heavily fermented I make stew or pancakes out of it.
Now all that said I have friends who make a kraut that is pretty much like this. It is absolutely delicious. It isn’t kimchi. 🙂 So I appreciate that you call it kimchi style. The recipe certainly gives a good nod to the ancient original. (BTW no, I have never had kimchi for breakfast.)
Authentic Kimchi is on my list. Thank you for the encouragement. Achieving that unami flavor would be worth it. Fish sauce I could do, not raw oysters or squid, however! Thank you for sharing. It will help us all venture down the road of the unknown.
If you are hesitant in using raw seafood, I’ve made kimchi using anchovy paste and it works really well. Another way to add some unami flavor is to boil some shitaki mushrooms and dried seaweed. After boiling, discard the seaweed and dice up the mushroom and add that to the mix and use the umami water for your brine.
Thank YOU! Sounds like you have it all figured out. Time for me to start my experiments!
Hey Holly, your info on The Keem Jang Festival did my heart good! I am close to stepping into the world of Kimchi and will go with the fish sauce… That is something that must be done with caution… Hence: Our Daily Brine https://ourdailybrine.com/fish-sauce-taste-test/ … Expensive stuff, but Amazon has a pretty good 3 bottle “Red Boat” deal… To date I have done your Sure Fire Method adding Korean red pepper flakes (1/2 tbsp/qt) and been a pretty contented cowboy, but it’s time to get authentic 🙂
Yes, I am very drawn to a culture that is still steeped in their traditions. We have much to learn from them. Thank you for the Daily Brine link – what a rabbit hole that turned out to be.:-) Nice material there and now I know what fish sauce to use when I get authentic. Thank you for sharing.
Hi Holly, Wanted to let you know that I just packed 3 jars of your kimchi style sauerkraut and it is amazing. I wrote you a few weeks ago about my batches of sauerkraut sometimes turning a little brown and pink. I fermented this batch in a cooler place for three weeks, used Himalayan pink salt and it is absolutely delish! I substituted rutabaga for the radish and it worked just fine. I’m so excited to have a new sauerkraut recipe. Thanks for your helpful site!
So good to hear Leslie. It’s amazing how changing a few variables can make all the difference. Enjoy and you’re quite welcome!
Oh wow! I haven’t thought of using rutabaga to sub for radish. I love rutabaga! I will be trying this with my next batch. Will let you all know when I finish.
Happy we are all able to inspire. Creating ones own recipes is the best part. Edible art work!
Hi Holly, I have followed your Kimchi style recipe. It is in jars, under brine but it stinks to hi heavens. The temperature here has been very hot 38 to 45 degrees, as we are in the middle of summer. I have put it in the fridge until I can get some advice. I have had no trouble with my first batch of plain kraut & I have no trouble with my second batch of purple cabbage both done in a croc. thanks Jen
My guess would be the heat, but that doesn’t make sense if other batches have turned out just fine. How long did you let it ferment? The radish will give it a strong smell, more so than other vegetables. That might be part of it. I would leave it for a week or two in the fridge and then sample it and see if you like the flavor.
Thanks for answering, It was only a few days to a week, I was guessing one of the ingredients would give off a stronger smell than just cabbage. Can I take it back out of the fridge in a couple of weeks & resume fermenting?
It should be fine to take it back out. When I’ve seen problems, it’s been when the jar was put in the fridge at the very beginning. Restarting a ferment then doesn’t work.
Ok thanks for that I will try it 🙂
I always use fish sauce in my kimchi – but I don’t have the fermented kind as I can’t buy it even in the local Asian stores. But the fish sauce definitely makes the flavor better in my opinion.
Hello Gene, Thank you for sharing your experience with the fish sauce. I have a bottle of Red Boat fish sauce that I will be testing with a future recipe. Good to have options for flavor improvement.
I am on day 3 of my first batch of sauerkraut and am waiting for my order of Gochugaru to arrive, so I can start a batch of Kimchi!! I have a bottle of Red Boat fish sauce-if I use that, instead of salt, what is the amount to use to make one quart of Kimchi?
I wouldn’t know. I haven’t experimented yet, but my understanding is that the Fish Sauce is to add a depth of flavor and not cut down on salt. I would try 1 tablespoon fish sauce and a tad less salt. Then, adjust for future batches by taste of your “experiment.”
I ADORE fish sauce! I eat it in soups and stews and some meat dishes.
Normally, I would just add “to taste”, but since it is salty and this is a fermented product, how much should I add?
My guess would be 1-2 tablespoons. It’s there for the flavor. I would add it last, 1 T at a time tasting after each addition.
Thanks for your excellent comments. Do you plan to share a pickle recipe?
You’re welcome. I do have a pickle recipe 🙂 https://www.makesauerkraut.com/fermented-pickles/
Awesome! I just finished fermenting. I triple/quadrupled the recipe to fit in a gallon jar with a bubble airlock lid. I waited two weeks and it’s absolutely delicious. Thanks Holly!
Good to hear! Enjoy.
Ahh, the slugs! These are your tokens that the Napa hasn’t been sprayed.
Now, that’s a positive way to look at it! Or… extra protein. 🙂
Thank you for this wonderful and detailed recipe! I made a batch and it turned out yummily delicious! 🙂
Wonderful!
Hi Holly
I enjoy your advice, instruction, and recipes so much. On this one why not include the fermented fish sauce? I’ve made one batch of traditional kimchi which included fish sauce. It turned out quite tasty. My family loved it. I’m just curious to know why you don’t reccommend using it because I really want to try this one as well.
By all means add it, about 1 T for a quart batch and dial back the salt a tad. How much did you add?
No real reason I don’t call for it other that that I tried to make this recipe an introduction to Kimchi. Now, time to develop a recipe for the ones looking for a true/traditional recipe.
I made a 2 liter jar so about 2 1/2 Tbsp. Fermented about 10 days on the counter then moved to fridge.
And… how was it?
Fantastic!
Great! Time now for me to make some with Fermented Fish Sauce. Enjoy.
Hi Holly
Once canned up after the fermentation process, does the small jars stored in the fridge need to be submerged in brine. I have some that are not covered (but were always covered in the croc) Is this ok?
I remove the small jar before moving to the fridge. It most likely will not be submerged in brine which is OK. The brine gets pulled back into the cabbage and the cold also pulls the liquid into the cells.
Thank you
I would only salt the cabbage by itself. Then drain and rinse. Then add the other ingredients and pack for fermentation. I would also double the garlic and ginger, and triple or quadruple the gochugaru.
Good tips. I’m finding the gochugara not nearly as spicy and able to handle a lot more of it in a recipe.
Holly…question for you and Logue. I’ve been checking out sites on real kimchi and the rinsing business checks out (had same question in my mind about rinsing as the other person). But what I have noticed is they all say to just pack this stuff into jars and allow to ferment. Videos show the same. Yours and ANY sauerkraut recipe calls for weighing down and keeping the cabbage SUBMERGED!. Why is that seemingly crucial practice not followed with this stuff?
Here’s to stinky kraut farts! 🙂 Ed.
I don’t have an answer for your great question. I have likewise wondered the same. It might have something to do with the soaking of the cabbage which moves the salt into the cells of the cabbage. I’ll spend some time in my Kimchi Cookbook by Lauryn Chum and also ask my Kimchi making friend.
Why in the world would you drain and rinse away your brine?
That is the traditional method used by the Koreans when making Kimchi. They soak Napa cabbage leaves in the brine; the cabbage cells absorb the salty brine through osmosis. Then in preparation for fermentation, the leaves are roughly chopped and packed into the crock with a flavoring paste.
So, there’s actually two reasons for this. Fist and foremost the end product would be too salty.
But aside from that the salt serves two purposes: to create an environment that will kill the bad bacteria and only allow the good stuff to do it’s fermenting job. After the initial soak, it has completed this task and enough salt has worked it’s way into the surface to season it perfectly.
The second job it does is to draw a portion of water from the cabbage to make it a bit limp, but still have just enough for crispness. If you leave all the salt in there it will continue to draw out water, and the cabbage will end up being very limp.
Thank you for sharing your wisdom. I didn’t know about the second job.
Is this just for this kimchi style, then? So you let it go for the full 2-3 weeks and then drain followed by additional ingredients or as soon as the brine has formed after squeezing or pounding? Would you do this for traditional sauerkraut as well? My kraut comes out quite crispy even after a month and then extended storage in the fridge. Never had it get limp. Look forward to your reply. I’ll always try something new.
We’re confusing you with the “adaptations.” My Kimchi-style recipe is made like all my other sauerkraut recipes. Mix ingredients and salt, form brine, pack in jar, let ferment 3-4 weeks.
I’ve yet to develop and post a traditional recipe which Michael is referring to in his comments. I link to some traditional Kimchi recipes on my Pinterest page: https://www.pinterest.ca/makesauerkraut/kimchi-recipes-lore/
Oh. Now I get it. Kimchi-Style. Well, I’ll let you know how it comes out. Then make a traditional batch. Thanks for the link.
Hello Holyl, Are we supposed to use also the green,
chlorofyl rich part?
I’m not sure what green “chlorophyll” part you’re talking of, but if you mean on the napa cabbage, yes, use all parts. Same with the green cabbage.