Pack the kimchi tightly into the container, minimizing air exposure and encouraging brine formation. Fill the container about two-thirds full with kimchi and cover tightly. If using jars ...

Pack the cabbage into three 1-quart jars. Press plastic wrap on the surface of the kimchi and put the caps on loosely. Let stand at room temperature for 3 days, until the cabbage is tangy and ...

The term kimchi is used broadly to identify vegetable ... Roll up the cabbage quarters and pack them tightly in a large, wide container, preferably glass. Gently press down the bulk leaves to ...

5. Pack the kimchi into lidded food storage containers of your choice, then submerge fully in its brine following the weighted second container method or the smaller lidded container method (below).