Homemade kimchi

Dissolve 30 g of salt in 2 liters of cold water in a jug.

Pour the cabbage into a container of at least 2.5 liters made of inert material (glass, porcelain, earthenware, etc.). Pour salted water so that the cabbage is submerged. Cover with a plate and leave at room temperature to allow the cabbage to start fermenting (this takes about 12 hours, bubbles will appear in the liquid and the cabbage will turn slightly sour).

Drain the cabbage and keep the pickle. In a bowl, mix the cabbage with the spring onion, ginger, garlic, chili seasoning, sugar and the remaining salt.