Ingredients:
1 bigger Chinese cabbage chopped to 1-2 cm pieces, 2 graded carrots, 1 white reddish chopped, 1 red bell pepper chopped (if you like spicy, it can be hot), 5 spring onions chopped, 4 cloves of garlic sliced, 1 thick piece of ginger sliced, filtered water, salt.
Directions: Mix 1l water well with 20 gram salt. Put the chopped cabbage into a big ball and pour the salty water on it. Make sure the water covers the cabbage. Cover it with a lid and live it for 2 hrs.
When the 2 hrs is over, poor the salty water off the cabbage in a way that you catch the water under the sieve. Now you put the cabbage and the rest of the veggies layer by layer into clean jars, press them well down, so no air bubbles remain in between the pieces. Finally cover the vegetable with salty water and close the lid.
In 3-7 days it will ferment.
You can keep it for about 6 months on cool shelf.
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