Kimchi cabbage salad is one of the most famous dishes on Korean tables.
Kimchi means “pickled vegetables” in Korean. Kimchi is a mixture of salted and pickled vegetables and chilli.
Kimchi salad is a good accompaniment to rice and hot soups, for example.

MAKING KIMCHI:
Wash one Chinese cabbage (1kg) and cut in half. Remove the hard parts. Wash 3 green onions, 50g of carrots, 100g of Chinese turnips and cut into strips.
Divide all the ingredients and the kimchi spice mixture in two.
Mix all the ingredients equally for both cabbages.
Place the cabbage in a sealable container and leave to stand, sealed, at room temperature overnight (the cabbage will soften).
Cut into portions of 2,5-5cm. Squeeze them tightly into plastic or a sealable container. Keep in the fridge for 2 nights.
Ready to serve. Kimchi is good in the fridge for up to 1 month.
Black sesame seeds can also be added when serving.

Ingredients: salt, chilli powder, garlic powder, paprika, sugar, onion powder, ginger powder, CREVET powder (4%), citric acid, SESAME.

Nutrition information per 100g:
Energy content 942kJ/223kcal
Fats 4,3g
of which saturated fatty acids 0g
Carbohydrates 35g
of which sugars 8,3g
Protein 9,6g
Salt 30,1g

Country of origin: Thailand