View source for Red Cabbage Kimchi

Recipe by: [[:Category:somnolence's recipes|somnolence]] Uploaded by [[:user:Drimble Wedge|Drimble Wedge]]
[[Category:Cabbage]][[Category:Cheap]][[Category:Easy]][[Category:Korean]][[category:Preserves]]

* 2 medium heads red cabbage
* 2 tsp coriander seeds
* 1/2 cup apple cider vineger
* 4-5 dried red thai chiles
* 1 Tsp fresh ginger
* 6-7 cups water
* 1 cup salt

Shred the cabbage, dilute the salt in enough water to cover the cabbage, soak the cabbage for about 2 hours, drain.

Boil the rest of the spices + vinegar, remove from heat and cool, when the spice mixture is around room temp pour over the drained cabbage and place in an air tight container to ferment for 2-3 days at room temp.

It's more of an experiment than anything, I loosely followed a recipe similar to [http://localsavory.com/2011/01/07/red-cabbage-kimchi|this].