Kim Chi (Chim Cha)

 So, a cooking recipe. Chop the cabbage into squares, the size of 2.5x2.5 cm. Sprinkle the chopped cabbage with two tablespoons of salt, mix well, lightly squeezing and leave for fifteen minutes. In the meantime, cut the green onion into pieces 2.5-3 centimeters long.
We wash the cabbage well, in several waters and throw it on the drushlag so that the water runs off. Finely chop garlic, dry chili pepper and ginger. The smaller the better. We cover the cabbage with all this, add a tablespoon of salt and pour water so that it covers the contents of the jar approximately to the height of the first joint of the index finger.Cover with a lid and set for fermentation for several days. Cabbage should be tasted every day. When you are sure that there is already enough acid, then transfer the jar to the refrigerator and leave it there for another two weeks. This recipe is designed for 1 liter of Kim Chi.