Korean Kimchi

Korean Kimchi

Ingredients
Vegetables
- 1 head Chinese Cabbage
- 5-6 stalks green Spring Onions
- 1 Radish
- 1 Carrot

For Sauce (Blended)
- 1 medium Pear/Apple
- 8-10 cloves Garlic
- 2 medium Onions
- 1 cm Ginger
- 2 Tbs Sugar
- Fish Sauce (Pomfret)
- Chilly Powder

Others
- Lots of Salt

Preparation
- Wash and clean the Chinese Cabbage, then cut into bit size pieces. Salt and leave for 1 hour.
- Peel and shred the Radish and Carrot.
- Clean and cut Spring Onions into 5cm sticks.
- Set the above aside.
- Peel and core the Pear/Apple. Chop.
- Clean and peel the Garlic, Onions and Ginger.
- Put all the ingredients for sauce into blender (do not add water). Add the fish sauce and sugar and blend until fine.
- Add the Chilly Powder and blend again.
- Adjust the sauce for seasoning. Set aside.
- Drain the cabbage and wash and drain 2 times until just a little over salty to the taste.
- Mix all vegetables and pour sauce over and mix thoroughly.
- Store in clean container in room temperature for 24 hours, then refrigerate for 24 hours.
- Enjoy with meat/rice.
- (Will keep for some time in the fridge)