Kimchi

Remove the bottom of the Chinese cabbage and cut the cabbage into pieces of 4 centimeters.

Put the sliced ​​cabbage in a large bowl and carefully rub the salt everywhere by hand. Pour water over it so that everything is covered and put a plate on it to keep the cabbage under. Wait 2 hours.

Rinse the cabbage thoroughly in a colander under cold water. Drain for 30 minutes.

Mix the ginger, garlic, fish sauce and sugar into a pasta (that is possible in the blender) and mix in the Gochugaru. Let it pull for 15 minutes.

Cut the spring onions and half onion very finely and mix in the chili paste.

Squeeze the excess moisture from the cabbage and mix the chili paste well around the cabbage by hand. Do this with disposable gloves, otherwise it can become painful. (Make sure you don't rub your eyes after you have worked with chili paste.)

Push laying layer per layer well in a large preserving jar. Also scrape all the leftovers of the gravy in your pot so that the cabbage is well underneath. Close the pot well.

Let the kimchi now ferment for 2 to 5 days at room temperature. Because the cabbage can expand through the fermentation, it is best to put a plate under the pot, so that any overflowing moisture can be collected.