Kim Chi – pickled Chinese cabbage

Ingredients for 1 servings:

• 1 head of Chinese cabbage, cut into 4cm strips
• 3 tbsp salt
• 4 chili peppers, e.g. Thai bird’s eye chili, cut into rings
• 5 cm fresh ginger, grated
• 4 tbsp spring onions, sliced ​​1.5 cm long
• 5 tbsp paprika powder
• 8 cm horseradish, freshly grated
• 2 tsp paprika powder, Korean
• 3 clove(s) garlic, squeezed
• fish sauce

Instructions

Working time approx. 30 minutes; Rest period approx. 8 days; Total time approx. 8 days 30 minutes

Combine the cabbage and salt and layer in a large container. Cover with a plate and weigh it down with a can or rock. Store in a cool place, but not in the refrigerator, for 5 days. After 5 days, drain the cabbage, reserving some of the brine. Rinse the cabbage thoroughly, place it in a towel, and wring it out vigorously. Mix all ingredients thoroughly, transfer it to a tall preserving jar, and press out any air bubbles. Top up with brine if necessary. Store tightly closed in the refrigerator for 3 days.