- One head of Chinese cabbage, shredded
- One bunch spring onions, chopped
- One cucumber, sliced thin
- A couple of cloves of garlic, finely chopped
- About ¼ container of salt
- About ½ jar of kimchee paste (available from Asia Market, near the Japanese section)
- Absolutely Optional, a fresh chilli (red preferably) finely chopped.
In a large non-metallic bowl layer the vegetable, sprinkling each with salt. When you have used up everything put a plate on top and a very heavy weight. Leave for eight hours to extract most of the water from the vegetables. Rinse the vegetables THOROUGHLY…you’ll never get rid of the real saltiness, but do your best. Add the kimchee paste and mix well into the vegetables. Put into sterilized jars.
This is a fresh pickle, normally made every day in Korea. It will last about 3 to 4 days in the fridge.
Great with plain rice or to spice up a bland meal. I’m told it aids digestion.
This amount should fill two 2lb jars and maybe a bit more!!!