Kimchi Soup in Korean Style

Ingredients

• 1 large Chinese cabbage (≈800 g)
• 150 g sea salt
• 8 spring onions
• 2 Garlic cloves
• 100 g pickled daikon radish (jarred)
• 2 red chili peppers
• 1 tsp freshly grated ginger
• 1 tbsp sugar
• 800 ml broth (chicken or vegetable)
• light soy sauce

Instructions

1. 1.

   Cut the cabbage in half and into 3x3 cm pieces. In a large bowl layer cabbage, sprinkle salt, add more layers of cabbage and salt, finish with a top layer of salt. Cover the bowl with an inverted matching plate and weigh it down with a stone. Let sit for 4–5 days in a cool, dark place.

2. 2.

   Drain the liquid and rinse the cabbage under running cold water thoroughly. Gently squeeze out excess water from the cabbage.

3. 3.

   Wash, trim, and cut spring onions into ~3 cm pieces. Peel and finely chop garlic cloves. Shred daikon radish finely. Wash chili peppers and slice into rings. Combine spring onions, garlic, daikon, ginger, and sugar in a pot. Bring broth to a boil. Add cabbage, let simmer for about 5 minutes, then season with light soy sauce and serve.