Korean Kim Chi Pickle

Makes 1 litre

1.5 kg chinese cabbage
6 tablespoons salt
6 dried red chillies, crushed, 3 tablespoons
1 knob ginger, minced, 2 tablespoons
3 garlic cloves
6 spring onion
1 tablespoon sugar
1 tablespoon Kashmiri chilli powder (mild chilli from Indian grocers)

Salt the cabbage. Leave for 2 hours to dewater. Rinse well. Soak for 30 minutes in fresh water. Drain well. Pat dry with clean tea towel.

Mix the remaining ingredients. Add to dried cabbage.

Pack into sterilized glass jars.

Leave at room temperature for 2-3 days until sour.

Store in the fridge. Let mature for 2 weeks.

Use within a month.