Easy Homemade Kimchi

Cut the cabbage lengthwise in half, and then cut each half lengthwise into thirds. Cut off the bottom ends and then cut each piece crosswise into small strips.

Toss the cabbage and salt in a very large bowl, and add water to cover. Let the cabbage sit in the salty water for 2 hours.

Rinse the cabbage well and allow it to drain in a colander for about 20 minutes.

Meanwhile, combine the rest of the vegetables in a very large bowl with the garlic, ginger, fish sauce, sugar, red curry paste, paprika, and cayenne. Gently squeeze the cabbage to let out any excess water and add it in to the bowl. Toss it all together with your hands (preferably in gloves).

Finally, pack the kimchi into your jars. I divide it evenly between four 16-ounce Mason jars with canning lids. Let the jars stand at room temperature in a dark place.

Check your kimchi jars daily and refrigerate them when ready. If you see bubbles in the jars, it’s a totally normal part of the process. I like to open the jars once a day while they’re fermenting to release the gases that are produced during fermentation. You can taste it a little each day to see how it changes over time. There isn’t a set day when it will be “ready” (a lot of it is personal preference), but I’d say anywhere between 3 to 10 days (or up to 2 weeks, even).