Kimchi In Korean is like a Bazaar.

Kimchi in Korean.
I have a video, a lot of cabbage and kankochi.
I am writing a recipe for a small amount.
KANCHOCHI:
1 kg. Bell pepper.
1 kg. Chili pepper
200 -250 gr Garlic.
200 gr. The salt is large.
30 gr. - Ground coriander.
Pass everything through a meat grinder.
Exit 2 liter cans.
SALT brine:
For 1 liter of water - Salt 30 gr.
If you don’t eat very spicy, instead of 1 kg of chili pepper, add Bulgarian pepper. But, in chimchi, at least a small pinworm should be.
If the cabbage leaf at the base becomes soft and does not crack, then the cabbage has salted. We wash the cabbage very carefully until the excess salt comes out.
Do not smear each leaf of kankochi, otherwise it will be impossible to eat. It will be very salty chimchi.
For one half of cabbage, about 2 tablespoons of kankochi.
Kankochi, clean in the refrigerator or in the cellar. Storage period 2-3 years. You can also eat with meat or just bread with borsch.
There are a lot of ways to cook chimchi. We showed how to cook at home.
Ready-made chimchi is stored from autumn to spring in a cool place.