Kimchi

Ingredients

• 1.5 kg Chinese cabbage
• 30 g salt
• 6 Spring Onions
• 2 stalks celery
• 2 carrots
• 1 apple
• 6 Garlic cloves
• 3 cm ginger
• 3 tbsp Fish sauce
• 50 g raw cane sugar
• 2 tbsp mild chili powder
• 2 tbsp sesame seeds

Instructions

1. 1.

   Wash, trim and roughly cube the cabbage. Layer in a large bowl, sprinkle each layer with salt and seal with more salt. Cover with a plate and weigh down. Let sit in a cool, dark place for 3–4 days.

2. 2.

   Rinse thoroughly and drain; reserve about 8–12 tbsp of the brine. Return the cabbage to the bowl.

3. 3.

   Wash and slice spring onions into rings. Wash and cut celery into 3–4 cm pieces. Peel carrots and cut diagonally into slices. Quarter the apple, peel, remove core and cut quarters into thin strips.

4. 4.

   Peel garlic and chop. Blend with peeled ginger and fish sauce into a fine paste. Mix in sugar and chili powder, then combine with prepared vegetables and sesame seeds under the cabbage.

5. 5.

   Fill jars with kimchi, pour a little brine (a few tablespoons) over each, seal tightly, keep cool and dark. Let sit overnight, preferably several days.