Kimchi

• 2.5 kg Nappa cabbage (or other cabbage)
• 130 g salt
• 330 ml water
• 1 onion
• 1 bud garlic
• 200 g chilies
• 56 spring onions
• 200300 g vegetables (carrots,etc) (optional)

1. Cut nappa into small strips, mix with 250ml water and salt, leave for 1.5-2h
2. Add remaining water, chilis, onion and garlic into a mixer and mix until smooth
3. Wash cabbage, peel and jullienne other vegetables, then combine with sauce
4. Put into sterile glasses, close airtight and let ferment for at least 1-2 days

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