Divide the cabbage lengthwise into quarters, cut the stalk and wash them thoroughly from dust under running water. Wake the cabbages with salt between the leaves (the edges are smaller, the stalk more) and put the cabbage into a suitable container. Salting lasts about two hours. Every half an hour the cabbage will need to be shifted from the bottom to the top and pour the separated juice.

Vegetables for the filling, peel and slice.

From rice, sugar and Cup water to cook thin gruel.

Add chopped vegetables to rice porridge, pasta with fresh garlic and fresh chilli pepper with ginger, scrolled in a blender. Add dried garlic, red pepper (sweet, spicy), soy paste.

Tucked in to taste vegetables soy and fish sauces, sesame oil and rice vinegar. For a vegan option eliminate the fish sauce.

Stuffing mix thoroughly. Cabbage rinse, drain off the excess water and fill with the mixture, distributing it between the sheets.

Gently tuck the sheets tightly and place in a suitable container. If you decide to add jusi to kimchi, then put it on the bottom, remnants of the filling, place on top and pour over the cabbage on top of the liquid, the remainder of the filling.

Press the cabbage oppression and leave for a day or two at room temperature, if you like sour kimchi, or immediately put in the refrigerator. Prepared kimchi stored in the refrigerator.