3 teaspoons, or even 3 tablespoons chopped chillies
5 spring onions, chopped
2 cloves of garlic, fine chopped
1 tablespoon refined sugar
2 1/2 cups (600 ml) water
Cut the cabbage in half and then into short, wide pieces. Put a layer of chopped cabbage in a large bowl and sprinkle over a little salt. Continue making layers of cabbage salt, to end with one of salt.
Place on top of the cabbage a plate that fits as much as possible to the edges of the bowl; place a few cans or any other weight on top of the plate and leave the bowl in the fridge for 5 days.
Remove the weight and plate and drain all the liquid. Wash cabbage in cold running water.
Drain as much water as you can and mix cabbage with cayenne pepper, the ginger, chillies. green onions, garlic and sugar. Mix it all up very well before you pass- it to a large sterilized bottle. Fill the bottle with cold water to the brim and close it tightly with the lid and seal Store it in the fridge for a 3 o 4 days before using it.
Kim chi is a classic accompaniment to Korean meals. Use the amount of chillies you prefer for your dishes, the one indicated is just a suggestion.
Recipes easy to https://recetasdecocinafaciles.NET /