Cabbage Kimchi Recipe

The Cabbage Kimchi Recipe is a delicious tasting Korean dish made by fermenting vegetables and spices. The procedure of making kimchi involves three different steps –  processing the vegetables with salt, then adding spices and finally, fermenting it by keeping it aside for at least 3 days.  Chinese cabbage, Mooli/ Mullangi (Radish), Carrot (Gajjar), Spring Onion (Bulb & Greens), Ginger, Sriracha sauce, Honey, Rice Wine Vinegar, Salt   2 cups Chinese cabbage , cut into 1/2 inch squares 1 Mooli/ Mullangi (Radish) , cut into matchsticks 2 Carrot (Gajjar) , cut into matchsticks 1 Spring Onion (Bulb & Greens) , chopped 1 inch Ginger , finely chopped  4 tablespoons Sriracha sauce 1 tablespoon Honey 3 tablespoons Rice Wine Vinegar Salt , to taste     20   0     To begin making the Cabbage Kimchi Recipe we will first prep all the vegetables and keep aside.In a large bowl add all the vegetables the cabbage, radish, carrot, spring onions, ginger and the sauces, sriracha sauce, rice wine vinegar, honey , salt to taste and mix well to combine. Add the Cabbage Kimchi into a dry glass jar, and press them gently with ladle.Seal the container with a lid, and leave it in the kitchen counter to ferment overnight. Once ready store it in the refrigerator. The Cabbage Kimchi can be kept refrigerated up to 2 weeks in the fridge. Serve the Cabbage Kimchi Recipe as an accompaniment with Chinese Vegetarian Fried Rice With Apples and Indo Chinese Mixed Vegetable Recipe In Szechuan sauce to enjoy your meal.