Ingredients

• Chinese cabbage - 1/2 kg
• Salt - 2 tsp
• Spring onions - 3, chopped
• Garlic - 2 tsp, minced
• Ginger - 2 tsp, minced
• Vinegar - 4 tbsp
• Dark soya sauce - 1 tbsp
• Sugar - 1 tsp
• Kashmiri chilli powder - 2 tsp
• Roasted sesame seeds - 1 tbsp
• Sesame oil - a few drops

How to Make Kimchi

• Chop cabbage roughly, add salt and set aside for 3-4 hrs.
• Squeeze well to drain the moisture and mix with rest of the ingredients.
• Transfer into a clean, dry jar.
• Keep in the refrigerator for at least for 24 hrs before serving.