| • | Wash cabbage leaves below running water.
|
| • | Sprinkle 2 tbsp of sea table salt evenly on cabbage leaves.
|
| • | Place salted cabbage leaves in a large bowl. Add 4 cups of ice-cold water, cover with plastic wrap, and place in refrigerator overnight.
|
| • | Next day, pour off water and thoroughly rinse cabbage leaves.
|
| • | Now place cabbage in a sealable container.
|
| • | Add green onions, fine chopped up garlic and ginger to the cabbage leaves.
|
| • | Now add chilli flakes and sugar to the leaves and mix well.
|
| • | Finally put the container aside for 3-4 days in a cool place, or refrigerate it.
|
| • | Kimchi is ready to be served.
|
