Kimchi (Cabbage in Korean)

Ingredients

• green onion - 1 bunch
• 1 red chili pod
• rice vinegar - 5 tbsp. l.
• 1 green chili pod
• 2 Art. l. paprika
• piece of ginger root 4 cm
• 5 st. l. soy sauce
• 0.5 tsp monosodium glutamate
• sugar - 2 tbsp.
• 1 Chinese cabbage
• garlic - 2 cloves
• 3 Art. l. salt

Cooking

Step 1

Peel Chinese cabbage from the top leaves. Cut into 4 parts lengthwise, then cut across into strips 1 cm wide. Put the cabbage in a deep bowl, sprinkle with salt. Cover with cling film and let stand for 24 hours.

Step 2

After a day, lightly mix the cabbage with your hands, drain the released juice.

Step 3

Wash green onions, cut into thin rings. Peel and chop the garlic. Wash red and green chili, remove stem and seeds, finely chop. Peel and grate the ginger. Add to cabbage and stir.

Step 4

Mix soy sauce with vinegar, sugar, paprika, monosodium glutamate and a little water. Pour the resulting mixture into cabbage. If cabbage is not completely covered, add water. Close the bowl with a lid and let it brew in the cold for 2-3 days.