Kimchi from Pyongyang

Ingredients for 4 servings:

• 1 Chinese cabbage
• 1 radish(s)
• 1 bunch of spring onions
• 1 bunch of watercress or rocket (alternatively nasturtiums in summer)
• ¼ cup ground pepper
• 2 garlic cloves, peeled, crushed
• 1 piece(s) ginger, hazelnut-sized, peeled and finely chopped
• 1 tbsp shrimp(s), cured (Asian store), or 1 small chopped anchovy
• e.g. sea salt,
• 1 tbsp sugar
• 1 Nashi pear(s), finely chopped – if available

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Total time approx. 1 day 1 hour

mild and spicy

Tear off the outer cabbage leaves and set aside. Cut the remaining cabbage into 4 pieces lengthwise. Sprinkle sea salt between the leaves as needed. Place the cabbage in a large bowl and weigh it down with stones. Let it stand for 24 hours. Then wring out the cabbage quarters. Clean the radish and cut into fine strips. Clean and finely chop the spring onion. Add all the other ingredients. Mix the ground hot pepper with a little water to a paste and add to the mixture, leaving a small amount. Spread the reserved hot pepper paste between the individual cabbage leaves and then place the vegetable mixture between them. Place in a stone pot and press down firmly. Place the previously peeled outer leaves on top like a blanket and sprinkle with sea salt. Weigh it down again with a stone. Allow to set well and ferment. This takes about 4-7 days, depending on the temperature.