Scale

1 Chinese cabbage (cut in strips)
4 garlic cloves (minced)
2 ” ginger piece (minced)
4–5 scallions (roughly chopped)
1 cup radish (grated)
1/4 cup <g class=”gr_ gr_56 gr-alert gr_spell gr_disable_anim_appear ContextualSpelling multiReplace” id=”56″ data-gr-id=”56″>chilli</g> powder
2 tablespoon sugar
1/4 cup salt
1/4 cup rice vinegar

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Wash the cabbage leaves thoroughly under running water.
Place the cabbage in a vessel and sprinkle some salt over the cabbage for 2-3 hours.
Now fill the vessel with cold water and leave it for 6 to 12 hours. Drain it from water in a colander and set it aside.
In another bowl add ginger, garlic, <g class=”gr_ gr_52 gr-alert gr_spell gr_disable_anim_appear ContextualSpelling multiReplace” id=”52″ data-gr-id=”52″>chilli</g>, powder, <g class=”gr_ gr_53 gr-alert gr_gramm gr_disable_anim_appear Style multiReplace” id=”53″ data-gr-id=”53″>salt ,</g> sugar and vinegar. Mix well to combine.
Combine the drained cabbage, scallions, and radish in a bowl.Add the kimchi paste and mix well.
Place the kimchi into <g class=”gr_ gr_54 gr-alert gr_spell gr_disable_anim_appear ContextualSpelling multiReplace” id=”54″ data-gr-id=”54″>sterilised</g> glass jars. Cover the lid and let it ferment for 2-3 days. Shake in between and store in the refrigerator.
Serve and enjoy.