Kimchi – Sauerkraut From Chinese Cabbage

Kimchi, a kind of Asian sauerkraut, from Korea: lactic fermented Chinese cabbage, spicy.

Cut stem of cabbage into small pieces. Cut cabbage into coarse pieces. In layers with enough salt and cayenne pepper in a stone pot form. Cover with a wooden lid and weigh down. Steep for about 1 week.

Rinse cabbage thoroughly, squeeze well. Cut into strips about 2.5 cm wide. Thinly slice radish and bell bell pepper. Chop ginger, garlic and chili peppers. Mix everything together, add soy sauce.

Pile back into the saucepan, add water. Cover with wax paper, put lid on. Steep in the refrigerator for 4 to 5 days.

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