Kimchi (spicy Korean cabbage)

To prepare the dressing, pass 2 bell peppers, 1 head of garlic, and half a hot pepper through a meat grinder.

Add 2 tablespoons of salt and 2 tablespoons of sesame oil, or any vegetable oil.

Mix all the ingredients thoroughly.

Remove the damaged leaves from 2 heads of napa cabbage, then cut them in half.

Place the cabbage in a large container with about 2 liters of water and 80 grams of salt. The ratio is 40 grams of coarse salt per 1 liter of water.

Leave the cabbage at room temperature for three days, remembering to stir it every day.

After 2-3 days, rinse the cabbage in clean water and squeeze it out or let it drain in a colander. Then place the cabbage in a large bowl, coating each leaf with the dressing.

After that, let it marinate for another half a day.

Once the marinating process is complete, store the kimchi in the refrigerator.