Kim Chi – Pickled Chinese Cabbage

Summary

Ingredients

• 1 head Chinese cabbage, cut into 4cm strips
• 3 tablespoon salt
• 4 chilli pepper (s), e.g. thai bird eyes, cut into rings
• 5 cm ginger, fresh, grated
• 4 tablespoon spring onion (s), cut 1.5 cm long
• 5 tablespoon paprika powder
• 8 cm horseradish, freshly grated
• 2 teaspoon paprika powder, Korean
• 3 cloves garlic, pressed
• Fish sauce

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Instructions

1. Mix the cabbage and salt and layer in a large container. Cover with a plate and weigh down with a can or stone. Put in a cool place for 5 days, but not in the refrigerator.
2. After 5 days, drain the cabbage and keep some of the brine. Rinse the cabbage thoroughly, put it in a towel and wring it out vigorously.
3. Mix all ingredients thoroughly, pour into a tall mason jar and squeeze out any air bubbles. Top up with brine if necessary. Leave to rest for 3 days in the refrigerator, tightly closed.