Summary

Ingredients

• 600 g Chinese cabbae
• 3 spring onion (s)
• 1 carrot (s)
• 4 tablespoon salt

For the marinade:

• 4 tablespoon chilli flakes (gochugaru)
• 3 tablespoon soy sauce
• 2 tablespoon raw cane sugar
• 2 tablespoon apple cider vinegar
• 1 tablespoon sesame seeds
• 1 teaspoon ginger powder
• 4 clove (s) garlic, chopped

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Instructions

1. Halve the Chinese cabbage, remove the stalk and cut the cabbage first into strips, then into bite-sized pieces. Dice the carrot and cut the spring onion into slices. Put everything together in a bowl and massage in the salt with your hands. Let the bowl stand for half an hour, mixing several times in between.
2. Put the contents of the bowl in a sieve, rinse well and drain. Rinse and dry the bowl as well. Return the vegetables to the bowl. Mix the ingredients for the marinade, add to the bowl and massage in by hand. Place the kimchi in an airtight container and store in the refrigerator.
3. The kimchi can be eaten straight away, but it tastes better the longer it is steeped.