- 1 large Chinese cabbage
- 3 cloves garlic, minced
- 6 spring onions chopped
- 2 teaspoons finely grated fresh ginger
- 1 or 2 teaspoon of nuoc mam
- 3 chilis chopped
- 1 tablespoon of sugar
Remove the cabbage leaves and slice them on lengthwise and put it in a bowl.
Sprinkle with coarse salt and stir, then let sit and drain for a night, the next day, rinse the sliced cabbage with water and drain.
For make the spice paste :
Put in a blender, the ginger, red chilis, the garlic, onions, the sugar and fish sauce, mix everything until a red paste.
Spread this paste on the cabbage leaves, place the pieces of cabbage in an airtight container.
Wait 4-5 days for the kimchi ferments and is ready and can be kept for three weeks in the fridge.