- 1 1/2 x Chinese cabbage
- 1 x carrots
- 3 x spring onion
- 1/4 x daikon radish
- 1 tbsp salt
- 1/2 x ginger
- 6 clove garlic
- 1 x red chili
- 2 1/2 tbsp korean chili powder
- 1 dl fish sauce
- 2 tbsp sesame seeds
- Roughly cut the Chinese cabbage into approximately 4 cm pieces. Grate the carrot on the coarsest of the grater. Mince the spring onion. Cut the radish into sticks of approx. 0.5 cm x 4 cm.
- Sprinkle the salt over the vegetables and knead it a little so that the vegetables begin and release some liquid. Leave it for an hour for it to stabilize a little and for the salt to dissolve.
- Once the mixture has stabilized, pour off the excess liquid and press the vegetables into the bowl using your hand while pouring.
- Make marinade: Beat ginger, garlic, red chili, Korean chili powder and fish sauce to a grainy but smooth puree with an immersion blender.
- Mix everything together with sesame seeds. Transfer to sterile jars. Make sure there is a layer of liquid on top of the vegetables in the glass. Add the airtight lid and leave the cabbage on the counter for approx. 2 days so that the fermentation process starts. When the kimchi produce bubbles in the glass and it smells slightly sour, it is ready for the fridge.
- Put it in the fridge and it's actually ready to serve right away. But it is probably best after a few weeks, or longer.