Hot and aromatic kimchi

1. Removing the outer leaves, wash half a head of Chinese cabbage, then cut into broad strips, 3 cm long. Combine with 1 tbsp. sea salt and leave in a bowl for one hour.

2. In a bowl, combine 3 cloves of garlic, 1 small onion, a 1 cm piece of fresh ginger (peeled), 1 tbsp. chilli or pepper flakes, ½ tsp. sugar, 15 ml Molkosan®, 7 ml fish sauce and half a peeled and pitted pear.

3. Peel 1 radish and 2 carrots (around 75 g each) and cut into fine slivers. Wash 1 spring onion and chop roughly. Rinse the cabbage briefly under cold water, and dry well.

4. Combine everything together in the bowl, put into a jar and press down. The cabbage should be covered in the brine. Cover and leave in a warm place (out of direct sunlight). Leave to ferment for five hours, then store in a cool place for three days (16 °C). Finally, seal the jar and keep in a cool place. The kimchi is ready to eat after three or four days.