Homemade Kimchi

1: Dice the cabbage and transfer it to a bowl.

2: Add salt to it, mix well and leave it aside.

3: Soak kashmiri red chillies in hot water.

4: Peel and chop ginger and garlic.

5: Transfer the chillies, vinegar, garlic, and ginger to a blender and blend to a fine paste.

6: Transfer the cabbage into a muslin/thin cloth, fold it into a bundle and squeeze out the water.

7: Add the cabbage to a bowl.

8: Add the chilli paste and spring onions.

9: Season with salt if necessary.

10: Add sugar and mix well till all ingredients combine evenly.

11: Transfer it to a container and garnish with toasted sesame seeds.

12: Consume immediately or let it ferment overnight in a cool and dry place.

13: Refrigerate for up to 4 days.