Kimchi No Kochukaro

• 1 head chinese cabbage
• 1 carrot
• 6 spring onions
• 10 radishes small
• 3 cups water
• 5 tablespoons water
• 6 cloves garlic
• 1 tablespoon chili Thai PiriPiri, or whatever you prefer
• 3 tablespoons sugar
• 1 tablespoon salt
• 2 teaspoons ginger fresh or dried
• 5 tablespoons corn flour

1. cut the stem off the cabbage, and dice them into 2 inch pieces. Get them wet and salt them thoroughly, then leave them out in a bowl for 2 hours, occasionally turning them over to keep them salted.nfter two hours, wash them thoroughly.
2. While the leaves are wilting prepare the sauce:noil 3 cups of water and add corn flour. cook slowly until it reaches porridge viscosity. cool and add garlic, fish sauce, sugar, ginger and chili.
3. Grate the carrot, cut the spring onions into 1/2 inch pieces, slice the radishes thin.
4. Combine cabbage, sauce and vegetables in a bowl. Place the contents in a sterilised glass jar and leave them on the kitchen counter for 48 hours. Then refrigerate.

chinese cabbage, carrot, spring onions, water, water, garlic, chili thai piripiri, sugar, salt, ginger, corn flour

Taken from www.yummly.com/recipe/Kimchi-No-Kochukaro-1359292 (may not work)