Cabbage Water Kimchi - Ferment with the Remaining Broth to Double the Flavor

Steps

1. 1

   Mix 1.5 cups of sea salt into 3 liters of water to make brine, then pour over the prepared cabbage and let it pickle for 2 hours.

2. 2

   While the cabbage is pickling, prepare and clean the other ingredients.

3. 3

   Blend the pear, onion, minced garlic, minced ginger, and cold rice in a blender.

4. 4

   Add fine salt and sugar substitute to 6 liters of water, mix in the blended ingredients to make the broth.

5. 5

   Rinse the pickled cabbage 3 times, drain, and place in a kimchi container along with the radish.

6. 6

   Add the green onions and chives as well.

7. 7

   Strain and pour about 90% of the broth into the container.

8. 8

   Add 3 cups of cider to the remaining 10% of broth and pour it in. Don't discard the remaining broth - ferment it together.