Summary

Ingredients

• 1 large radish (s)
• 3 leaves Chinese cabbage
• 1 bunch watercress or arugula
• 1 bunch spring onion (s)
• 0.5 ½ bulb garlic
• 1 piece (s) ginger, about the size a walnut
• 1 tablespoon shrimp (s), cured (Asian shop) OR
• 1 small anchovy, chopped
• 0.5 ½ cup hot pepper powder, red
• 3 tablespoon sea salt,
• a bit salt
• 1 tablespoon sugar

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Instructions

1. Peel the radish and cut into 2 - 3 cm pieces. Clean the watercress and cut the spring onion into 3 cm strips. Also cut the cabbage leaves into strips, but a little wider.
2. Sprinkle the radish and cabbage leaves with the sea salt and let it steep for 1 - 2 hours. Chop the prawns. Wash the radish and cabbage in cold water and drain.
3. Add red pepper powder to the radish and mix until it is red in color. Add the cabbage, vegetables and the remaining ingredients to the radish and season with table salt and sugar.
4. Note: This Kimchi has hardly any juice, so it gets moldy faster than other Kimchi, which is why it is important to put it in a clay vessel, press in firmly, and cover with the green outer leaves of a Chinese cabbage. Sprinkle salt on this cover. Let ferment for about a week.