Winter Kimchi with Sour Cream and Cream Cheese

Instructions

1. 1

   Cut the medium cabbage into bite-sized pieces and place them in a large bowl.

2. 2

   Add 1 tablespoon of grated ginger and 2 minced garlic cloves to the bowl with the cabbage.

3. 3

   Mix the cabbage, ginger, and garlic thoroughly to ensure even distribution.

4. 4

   In a separate bowl, combine 1 cup of sour cream and 1 cup of cream cheese. Mix until smooth and well combined.

5. 5

   Add the sour cream and cream cheese mixture to the cabbage mixture. Stir until the cabbage is evenly coated.

6. 6

   Transfer the mixture to a clean, airtight container and let it sit at room temperature for 24 hours to ferment slightly.

7. 7

   After 24 hours, refrigerate the kimchi for at least 2 hours before serving to allow the flavors to meld.

8. 8

   Serve the Winter Kimchi with Sour Cream and Cream Cheese chilled as a side dish or condiment.