Fermented Chinese cabbage, in beetroot sauerkraut juice
Not really kimchi as I use very little chili, just want to enjoy eating more fermented food, and this Chinese cabbage grown in the local organic farm, is always more tasty fermented than fresh.
1. Cut Chinese cabbage, red bell pepper, ginger, chili into strips, season with around 1% it's weight in salt, mix well and will soften gradually. Add juice from sauerkraut (optional) for faster result.
2. Press tight in a container, leave at cool room temperature for at least 3 days. Eat raw, or quick cooked in broth/noodle.
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