Kim Chi

Summary

For filling you need three 700 ml jars or screw-top jars (rinsed with boiling water).
Remove the outer leaves of the cabbage, wash and quarter the cabbage and cut out the stalk. Cut the cabbage into fine strips (slightly thicker than when making red cabbage) and place in a large bowl, season with salt and stir well.
While the cabbage is brewing, peel and grate the carrots and apples and then add to the cabbage.
Chop the anchovy fillets very finely and add. Crush the garlic cloves (traditionally with the wooden handle of a knife) and add them with the paprika powder and mix well.
Now let it steep for about 10 minutes, as the paprika powder is dry and only develops its full flavor through the liquid in the vegetables. If necessary, season with a little paprika powder.
Pour KimChi into the glasses and press firmly with a spoon, leaving a free edge of about 3 cm at the top, as gas forms and otherwise something can leak.
Swing out the empty bowl with the water and then distribute the spiced water evenly over the glasses.
Tip:
As an addition, you can add 3 tablespoons of roasted sesame seeds or a handful of pine nuts to the KimChi.
Comment:
The garlic is very important because its disinfecting effect makes the KimChi last longer and gives it a fresh taste.