Go Back

Sapana Behl
Course Appetizer

Ingredients
  

  • 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

Instructions
 

  • 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.