How to make
The cabbage is cut into thin strips, it is sprinkled with salt and it is mashed. Leave it for 3 hours and then drain it from the resulting juice. Add the sliced turnips and onions.
In a mortar, crush the garlic, paprika, hot peppers (cut into large pieces) and the ginger (cut into small pieces).
Pour the mixture into a pot and add the sea salt, sugar, glutamate, soy sauce and water.
The marinade is poured into the pot with the vegetables, it is covered and the pickled vegetables are left for 5 days in a dark place.
The Korean Kimchi is ready.
