KHIMCHI

Ingredients:
Cabbage - 250 gms (chopped roughly into chunks)
Radish - 2 (peeled and cut into small pieces)
Turnips - 2-3 (peeled and cut into small pieces)
Garlic pods - 3-4
Ginger - 1" piece
Dried chilli flakes - 2 tsp
Spring onions - 2-3 (cut into small pieces with green portion)
Salt to taste

Method:

• Chop garlic and ginger.
• Wash the vegetables and sprinkle salt and keep aside for at least 2-3 hours.
• While the vegetables are softening, make a paste with the dried chilli and water. Leave the paste aside too for 30 minutes.
• When the vegetables have softened, rinse them well and place in a very large bowl. Mix all the other ingredients with watery chilli mixture.
• Once the vegetables are well coated, pack them firmly into the jars if you want to store the khimchi.
• Mostly khimchis are put in the fridge to ferment for atleast a few days.
• It will last upto a few weeks, and the flavour will grow stronger with the age.
• Serve chilled as a condiment, toss it in Miso stock for a tasty instant soup.