Ingredients

• 2 - Chinese cabbages
• 1 - Chinese radish (daikon)
• 7 - Green onions
• 50g - parsley
• 10 - Flakes of garlic
• 25g - Ginger
• 1/2 cup - shrimp sauce or fish sauce
• 1/2 cup - Ground red pepper
• 3 cups - Crystallized salt (sea salt or rock salt)
• 1 tbsp- Salt
• 1 tsp - Sugar
• 1 - Red chilli pepper
• Roasted sesame seeds- 1tbsp
• 1 cup - Water

How to Make Chinese Cabbage Kimchi

• Cut the cabbage into 4 portions.
• In about 4 litres of water, pour 3 cups of crystallized salt and mix well.
• Soak the cabbage in this water for about 3 to 4 hours.
• Remove the cabbage and wash it well. Drain the excess water.
• In a large bowl, mix ground red pepper with 1 cup of water.
• Add the shredded radish, and mix until the radish become reddish.
• Cut parsley and green onions into 2 inch long pieces.
• Chop garlic, chilli pepper, and ginger.
• Add parsley, green onion, garlic, ginger, chilli pepper, and roasted sesame seeds into the mixture and blend well.
• Add shrimp or fish sauce, 1 tbsp of salt, and 1 tsp of sugar.
• Add this mixture between every cabbage leaf.
• Wrap another leaf to cover the inner mixture.
• Fill another bowl with the seasoned cabbage and cover it with a lid.
• Keep at room temperature for about 5 hours.
• Kimchi can be stored for up to 5 months in a refrigerator.