Cut Chinese cabbage into cubes of about 3 by 3 centimeters, rinse and soak in a 15 percent brine (add 150 grams of salt per liter of water) for 45 min. The cabbage is then washed twice with fresh water and must subsequently rest for 30 min. Cut the leeks into small slices and remove the sand from them. Peel the garlic cloves and cut them into thin slices. Now put all the ingredients in a large bowl, mix thoroughly and pour into a well-sealed container.
At room temperature, the kimchi will be ready after just three days.
Serve:
Serve with fresh bread or as a side dish at a buffet.
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