Kimchi with Ginger and Chili

Ingredients

• 1 kg Chinese cabbage
• 25 g salt
• 4 Spring Onions
• 2 carrots
• 150 g daikon radish
• 3 Garlic cloves
• 40 g fresh ginger root
• 1 red chili pepper
• 15 g whole cane sugar (1 tbsp)
• 1 tbsp chili powder

Instructions

1. 1.

   Clean the Chinese cabbage, wash it, and cut off the tough stem. Cut the cabbage into large pieces and layer them in a big bowl. Dissolve the salt in 1 l of water, pour the brine over the cabbage, and let it sit overnight. The next day, drain the brine and rinse the cabbage thoroughly several times.

2. 2.

   Clean the spring onions, wash them, and slice into rings. Peel the carrots and cut into fine strips or grate. Clean the daikon radish, wash it, cut 100 g into strips and the rest into small cubes. Peel the garlic and ginger and cut into pieces. Halve the chili pepper lengthwise, remove seeds, wash, and chop.

3. 3.

   Process the ginger, garlic, chili pepper, and daikon cubes in a mortar or food processor into a fine paste. Stir in the sugar and chili powder and mix well.

4. 4.

   Combine the spice paste with the cabbage, daikon strips, carrots, and spring onions, knead everything together. Pack the mixture into a clean jar of appropriate size, pressing it down firmly to avoid air pockets. Let the mixture ferment covered for 3–4 days at room temperature, then store in the refrigerator for another 1–2 days. Transfer the kimchi to clean jars, keep refrigerated, and consume within 3 months.