Kim Chi

Ingredients

• 2 kg Chinese cabbage
• 150 g salt
• 6 Spring Onions
• 2 Garlic cloves
• 1 piece ginger (4-5 cm)
• 2 tsp finely chopped red chili peppers
• 0.5 tsp cayenne pepper
• 1 tbsp fine sugar

Instructions

1. 1.

   Cut the cabbage in half and remove the core. Wash the leaves and cut them into 4 cm wide strips. Layer one sheet of cabbage in a bowl and sprinkle with salt. Repeat this process until all ingredients are used; finish with a layer of salt. Cover the bowl with a plate and weigh it down with a stone or canned goods. Let it sit in a cool, dark place for 5 days. Afterward rinse the cabbage with cold water, drain on a sieve, and wring out the excess moisture by hand. Transfer to a bowl. Clean and finely chop the spring onions and add them. Peel the garlic, finely mince it, and add. Peel the ginger, grate finely, and add. Season with chili, cayenne pepper, and sugar, then mix well. Pack the kim chi into canning or screw-top jars, fill with about 600 ml water, and seal airtight. Place in the refrigerator for another 3 days.

2. 2.

   Kim Chi pairs well as a side dish to rice or meat dishes.