Take a head of Chinese cabbage and carrots

Cut the "butt"

Cut into 4 pieces

Recipes many kimchi I add carrots, head onion, green onions. Carrots cut into strips, onion - half rings, as thin as possible, green - obliquely (3-4 cm length that was visible. If short - is similar to the pieces of spinach)

Put all the ingredients (cabbage, onions), gently mix with your hands so the leaves were split and fill with brine. (3-4 tbsp salt per 1 liter. of water) to cover the cabbage. Put under the yoke. I leave for the night.

In the morning take 6 cloves of garlic, ginger 4-5 cm, depending on the thickness of the root and love this product, 2 tablespoons red hot pepper and one tbsp of paprika. In the classics you need to take the red pepper flakes, but I have not found. 1 tbsp sugar 3-4 tbsp soy sauce (where the same without it) In one bowl mix all dry ingredients, pressing the garlic through chesnokodavilku, grate the ginger on a fine grater and hand squeeze the juice into the bowl with the peppers. (Saw in some gear, didn't think it was possible to get so much juice from ginger) mix Everything together and try. If something is missing add to taste.

Take out the cabbage, drain off the brine into a separate container, squeeze her hands and put it into a separate bowl. I may not understand Korean deep soul, but if they eat with chopsticks, then perhaps the cabbage should be cut into pieces that you can take them. Cut the sheets into squares that it was convenient to take chopsticks. Pour the cabbage sauce and stir. Want hands, you want a spoon.

Put in a jar and hide for a week from everyone. Then eat