Wash the Chinese cabbage and cut it into bite-sized pieces.
Put the Chinese cabbage in a bowl sprinkled with salt.
Cover the bowl, weigh it down and put it in the refrigerator for 2-3 hours.
Squeeze the Chinese cabbage well.
Mix with Kikkoman Kimchi Chili Sauce, (or put them in a freezer bag) marinate overnight in the fridge and serve.
Marinated cabbage kimchi can be stored in the fridge for about 1 week to 10 days.
Recipe as PDF
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