Kimchi

Quarter the Chinese cabbage lengthwise and let it marinate overnight with 100 g sea salt. For the marinade, boil the water with the rice flour and let it cool down again. Then cut the carrot, the young onion and the chili peppers into fine strips. Chop the garlic and mix well with all the ingredients. Rinse the salted Chinese cabbage with water so that the remaining salt is rinsed out. Drain the Chinese cabbage well. Mix the sauce and the remaining salt well with the Chinese cabbage, filling the Chinese cabbage leaves with marinade as well. Cut into bite-sized pieces and serve.

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