ingredients

Cabbage
Radish
Salt
Roasted dried chille powder
Sugar
Black pepper
Onions
Garlic
Spring onion
Sesame oil

(You may realise I did not specify the quantity, because it's up to you preference)

steps

1. Salt each leaf of the cabbage and then let the salt do its thing. Liquid should start draining out of the cabbage. Remember to keep it hanging so that the liquid have a place to drain.

2. While letting the cabbage lose its liquid, thinly slice Spring onion, chop onion, minced garlic, and slice the radish into thin strips.

3. After a hour or so, gently squeeze the cabbage to remove excess liquid. Add the other ingredients into the salted cabbage and mix well.

4. Cover with a muslin cloth and store in a dark, cool place and let it ferment.

Storing and consumption

The fermentation process could take from 3 days to weeks depanding on your temperature you stored in. If you prefer a less tangy pickles than it should be ready on day 1 of fermentation. The longer you let it fermented the more sour and funky it becames. It's advicable to store in refrigerator once you are satisfied with the taste and smell, this will slow down the fermentation and retain the current flavour and taste.