Kimchi from young cabbage and radish

Cookinero 31 December 2022

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Kimchi is a specific way of making spicy vegetable snacks. In Korea, there are many varieties of kimchi, according to some estimates more than a hundred - from carrots, Chinese cabbage, spinach, pumpkin, cucumbers, mushrooms, and even lettuce leaves.

How to cook Kimchi from young cabbage and radish

Step 1

Cabbage leaves cut into small squares, radish - in the form of willow leaves of the same size as cabbage. Sprinkle cabbage and radish with salt. Take only the stems from parsley, rinse, cut into pieces 4-5 cm long and lightly sprinkle with salt. Peel and chop the garlic and onion. Mix cabbage, radish and parsley, season with pepper, garlic and onion, mix well and put in a salting dish. Prepare the brine: dilute wheat flour in water, boil, cool, add salt to taste. Pour cabbage with radish with this brine. The dish will be ready in a day.