In the final step of making kimchi, we will now learn how to complete this Korean delicacy. Kimchi is a traditional dish that holds a special place in Korean cuisine. It is not only delicious but also packed with health benefits. In the previous steps, we prepared the cabbage and mixed it with the seasoning. Now, let's proceed to the last stage.
After the cabbage has been thoroughly mixed with the seasoning, it's time to pack it into a container.
You can use a glass jar or a plastic container with a tight-fitting lid. The container needs to be clean and sterilized to ensure the kimchi's freshness. Transfer the cabbage along with the liquid into the container, making sure to press it down firmly to minimize any air bubbles.
As the kimchi ferments, gases will be released, so it's important to leave some room at the top of the container to allow for expansion.
Close the lid tightly to create an airtight seal that will help the fermentation process.
Now comes the most critical part: the fermentation process. Leave the kimchi at room temperature for a minimum of 24 hours.
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