Cost Breakdown

Critical Success Points

• • Heavily salting and resting the cabbage to draw out moisture.
• • Rinsing the cabbage thoroughly to avoid over‑salting.
• • Ensuring every vegetable piece is fully coated with the spicy paste.
• • Packing the kimchi tightly without air pockets and keeping it submerged.
• • Monitoring fermentation and pressing down any surface bubbles.

Safety Warnings

• • The chili paste can cause skin irritation; wear gloves or use a utensil.
• • Do not use metal containers; acidity can react with metal.
• • During fermentation gases build up—do not seal the jar tightly to avoid pressure buildup.