Blogging Marathon#72Week1/ Day 3
1 Chinese cabbage, cut in strips
4 garlic cloves, minced
2″ ginger piece, minced
4-5 scallions, roughly chopped
1 cup radish, grated
1/4 cup chilli powder
2 tablespoon sugar
1/4 cup salt
1/4 cup rice vinegar
Wash the cabbage leaves thoroughly under running water.
Place the cabbage in a vessel and sprinkle some salt over the cabbage for 2-3 hours.
Now fill the vessel with cold water and leave it for 6 to 12 hours. Drain it from water in a colander and set it aside.
In another bowl add ginger, garlic, chilli, powder, salt , sugar and vinegar. Mix well to combine.
Combine the drained cabbage, scallions, and radish in a bowl.Add the kimchi paste and mix well.
Place the kimchi into sterilised glass jars. Cover the lid and let it ferment for 2-3 days. Shake in between and store in the refrigerator.
Serve and enjoy.
Serve- 6 Prep time- 3 days