Kim Chi is a traditional pickle, an accompaniment eaten with Korean main meals and with steamed rice. For authentic flavor, use 3 tablespoons of chili paste can be used instead of fresh chili.
 

Ingredients:

1 large
1/2 cup
1/2 tsp
5
2 cloves
5 cm
2 tbsp
1 tbsp
2 1/2 cups

Chinese cabbage
rock salt
cayenne pepper
spring onions, finely chopped
garlic, finely chopped
ginger, grated
chopped fresh chili
caster sugar
cold water

Method:

1. Cut the cabbage in half, then into large bite-sized pieces.

2. Place layers of cabbage pieces and salt in a large bowl and leave the bowl in a cool place for 5 days.

3. Pour off any liquid, then rinse the cabbage with cold running water. squeeze out any excess water .

4. Combine the cabbage with the cayenne pepper, spring onions, garlic, ginger, chili and sugar. Mix well and spooning the cabbage into large sterilized jar. Pour the water over top and seal with a tight-fitting lid. Refrigerate for 3-4 days before eating.

Makes about 3 cups.