Spicy Kimchi cabbage

1. Peking cabbage is washed under running water, dried with paper towels. Then we cut the vegetable into four parts.

2. My leek, cut into small pieces. We use both the white and green parts.

3. Peel the white radish, cut it finely.

4. Peel the garlic from the husk, cut each clove in half.

5. Peel the ginger root, cut it arbitrarily.

6. Onion, radish, garlic and ginger are crushed with a blender to a homogeneous mushy mass.

7. In the resulting mass, add Korean pepper flakes gochugaru, honey and soy sauce. Mix everything well.

8. Pour water into a deep container, pour sea salt here. Stir until the salt dissolves.

9. Spread the cabbage in the resulting brine, cover with a lid. Then we install the oppression on top of the lid.

10. We leave the structure in a cool place for a day.

11. After the specified time, we extract the cabbage from the brine, wash it under running water. Wash thoroughly to wash off excess salt from the vegetable.

12. Then thoroughly dry each part with paper towels. We apply the resulting spicy paste to each part, rub it with our hands. You need to work in rubber disposable gloves.

13. We put the cabbage in a jar, close it with a tightly fitting lid. Leave at room temperature for two days.

14. After this time, we put the jar in the refrigerator for 7-10 days, after waiting for which you can taste the dish.

Have a pleasant tasting!