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Let it sit for a minimum of an hour and up to anywhere from 2 3 hours.
The longer it stays in the salt, the more the cabbage breaks down and releases its water.
It also absorbs more salt and gets saltier, so experiment and see which texture and seasoning you prefer.
If you use a whole cabbage without cutting it up then it needs to salt overnight.
(This is the traditional way of making kimchi, but also requires much larger jars which aren't easily come by in Berlin.
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best asics running shoes,or a homemade version could be pinched off of my aunt of mother. Once I had an available amount, I'd just whip myself a batch of chigae once the cabbage had gotten a little too salacious for normal ingestion. The precise timing in which to make the perfect chigae from fermented kimchi could be an art in and of itself. A fresh batch of kimchi just doesn't have the right toe curling power, but wait until it's gone too far and even a blowhard has a hard time digesting the sour, spicy mass. It's reached proper maturation when you open a jar and the ensuing odor makes your eyes smart just a tiny leeetle bit and you're not sure if it's the kimchi or if you just passed gas. chanel
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