Simple kimchi

Preparation

1. 1

   Cut the napa cabbage into quarters, then rub each leaf with the coarse salt.

2. 2

   Let the cabbage drain for 2 hours in a colander, turning it halfway through, until it becomes limp.

3. 3

   Rinse the cabbage under cold water to remove the excess salt, then drain it well.

4. 4

   Make the paste by mixing the Korean chili flakes, crushed garlic, grated ginger and a little water.

5. 5

   Add the sliced spring onion to the paste, then coat each cabbage leaf with the mixture, working it between the leaves.

6. 6

   Pack the cabbage into an airtight jar, pressing out any air pockets.

7. 7

   Let it ferment at room temperature for 1 to 2 days, then store in the fridge.

8. 8

   Kimchi gets better after a few days; serve it as a side dish.