1 Napa Cabbage
50 g salt per 1 l water
300 g daikon
1 carrot
3 spring onions

1 onion
1 bulb of garlic
20 g ginger
70 g gochujang paste
100 ml fish sauce
1 tbsp sugar
2 tbsp rice vinegar
2 tbsp light soy sauce


Half the cabbage lengthways and cut out the hard part at the base. Soak the cabbage in salty water for at least 2 hours. Cut the rest of the vegetables in stripes.
Next, cut the onion, grate garlic and ginger, and mix well with the other ingredients into a fine paste.
Cover each cabbage leaf and the vegetables with paste and place everything into a sterilised airtight jar. Keep the jar at room temperature for 3 until the vegetables start fermenting. If you place the glas in the fridge the fermentation will be interrupted. The longer you leave your kimchi at room temperature, the stronger will be the taste.


Do not fill the glass completely, else it might explode!