cabbage kimchi

Prepare ingredients: 1 kg of Chinese cabbage; 1 stalk of shallots; 1 bunch of chives; 1.5 cloves of garlic; 5 tablespoons of Korean chili powder; 3 tablespoons of fish sauce; 8 tablespoons of sugar; 200 gr of coarse salt;

How to prepare: Separate the cabbage leaves into individual leaves and wash them. Then, put each leaf into the bowl alternately, sprinkle salt evenly on each leaf so that each leaf is evenly coated with coarse salt. Next, marinate the cabbage for 6 hours until the cabbage is soft, then take it out and rinse to remove all the salt.

After washing, cut the shallots into pieces about 1 finger long, then split the cut pieces in half. Wash the chives and cut them into bite-sized pieces the same length as the shallots. Peel the garlic and put it in a blender and blend at high speed until the garlic is smooth, then scoop it into a bowl. Next, add 8 tablespoons of sugar, 3 tablespoons of fish sauce and 5 tablespoons of Korean chili powder to the bowl of crushed garlic, then mix well until the ingredients are combined.

After washing the cabbage, squeeze it dry, then add the cabbage, spring onions, chives and kimchi marinade mixture into the bowl. Mix all the ingredients well, then put them in a glass jar, cover tightly, put in the refrigerator, store for 3 days, then take it out and use.

Source: https://baoninhthuan.com.vn/news/152397p29c173/kim-chi-cai-thao.htm