For the kimchi, clean and wash the Chinese cabbage and cut into strips about 3 cm wide. Dissolve the salt completely in about 1.5 l of water.
Add the Chinese cabbage strips to the salt water and weigh them down with a plate so that all the Chinese cabbage is covered by the salt water. Refrigerate the Chinese cabbage for about 12h.
For the marinade, peel the carrots and cut them into fine sticks. Clean the young onions and cut them into fine rolls. Peel and finely grate the ginger, peel and finely chop the garlic.
Mix the garlic, carrots, ginger and young onions well together with the chili and sugar. At the end of the 12 hours, lift the Chinese cabbage out of the salt water and put it in a separate bowl (do not pour away the salt water yet!).
Add the marinade and mix everything very well. The best way to do this is with your hands, be sure to wear disposable gloves because the chili powder can burn your skin unpleasantly.
Provide a sufficiently large container (3 l). Glass jars with swing tops are particularly suitable for this purpose. Now fill the marinated Chinese cabbage strips into the jar and fill up to about 3 cm below the rim with the retained salt water.
Place the lid of the jar loosely over the opening and refrigerate (3-5°) and darken the jar for 7-10 days. If necessary, cover the jar with a towel.
During this time, stir the Chinese cabbage 1x per day, so that the Chinese cabbage during its fermentation process constantly b from the liquid.
Preparation Tip:
Since the low storage temperatures are very important for the successful preparation of kimchi, it should be prepared exclusively in the winter months. It is suitable as a spicy side dish, especially, of course, for Asian dishes.
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