Ingredients

• 2 whole Chinese cabbages
• 1 Chinese radish (daicon)
• 7 green onions
• 2 oz parsley
• 10 cloves of garlic
• 1 oz of ginger
• 1/2 cup of shrimp sauce or fish sauce
• 1/2 cup of ground red pepper
• 1 tbsp salt
• 1 tsp of sugar
• 1 red chilli pepper
• Roasted sesame seeds
• 1 cup of water

How to Make Cabbage Kimchi

• From the base of each cabbage, make deep cross cuts with a knife. Separate into 4 pieces.
• In about 4 litres of water, pour 3 cups of rock salt and mix well.
• Put cabbages in the salted water and let them steep for about 3 to 4 hours.
• Take them out, wash them in running water and drain water.
• Meanwhile, in a big container, mix ground red pepper with 1 cup of water.
• Add shredded radish, and mix well until radish turns reddish.
• Cut parsley and green onion into 2 inch pieces.
• Chop garlic, chilli pepper and ginger well.
• Add everything together with roasted sesame seeds and mix well.
• Add shrimp sauce or fish sauce, 1 tbsp of salt, and 1 tsp of sugar.
• Take the quarters of cabbage, apply mixture between every leaf. Use the outer leaves to wrap the quarters so that the mixture doesn't seep out.
• Fill a container with all the seasoned cabbage. Press down well and cover it with a lid.
• Leave it at room temperature for about 5 hours (when it is about 20 C) to 24 hours (when it is about 10 C).