Easy Kimchi Recipe (with Video)

To make the kimchi
1. Start by shaving the cabbage thinly and adding salt generously.
2. After massaging the cabbage, rinse it for a less salty taste.
3. Make a spice paste using gochujang, ginger, and garlic, and mix it with the cabbage.
4. Fill the mixture into a sterilized mason jar and cover it with a lid, but not with a tight rubber lid, to avoid the jar exploding during fermentation.
5. Let it sit at room temperature for a few hours up to one day, and then leave it out for 2-3 days, depending on the temperature of the room.
6. Once it starts to form bubbles, move it into the fridge and enjoy it over the next few weeks.
7. It can stay good for a few months if it is always covered with brine.