Kimchi

Instructions

1. Нарежете зелето на четвъртини. В голяма купа сложете водата и солта. Cut the cabbage into quarters. In a large bowl, put the water and salt. Stir with a spoon until salt dissolves. Put the cabbage in the brine. Press with a plate on top. Water should cover the cabbage. If necessary, add more water. At 1 cup of water, add 1 tbsp. salt. Leave the cabbage in the brine for 3 hours.
2. After 3 hours of soaking, rinse the cabbage from the salt and squeeze the water from the quarters as well as possible. Twist each one to drain the water. Cut the cabbage into strips and mix it with the rest of the vegetables.
3. Add with 1 tbsp. salt and mix. Give it a try. If necessary, add more salt.
4. Fill 2 glass jars of 500 ml tightly. capacity. Remove all air bubbles. Using a small hammer/weight to press the cabbage into the jar. Put a small weight on top – for example, a small jar or clean pebbles to keep the kimchi pressed. Cover the jars with cheesecloth or kitchen towel secured with an elastic band. Leave on the counter for 2–3 days.
5. Taste and decide when to put it in the fridge. If the weather is cold, you can leave it for a few more days. Put in the fridge when you like the taste.

• Servings : 20
• Course : Appetizers, Basic recipes
• Recipe Type : beef, recipes for spring, recipes for summer, recipes for winter, Vegetables and site dishes, микробиомна диета
• Ingredient : Dried hot chilis, fish sauce, Garlic, Ginger root, Green cabbage, Green onions, Honey, Onion, Radish, Sea salt